Corn and fufu fritters

These fritters are just what a fritter should be: crisp and golden on the outside, fluffy and light on the inside. They're perfect served with this green chilli, green tomato and coriander salsa.

Corn and fufu fritters on banana leaf, burnt limes, chili salt Credit: Amy Brown

• makes

  12

• prep

  1 hour

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 cobs corn, kernels removed 
• 2 eggs
• 100 g flour
• 200 g fufu (see note), cooked to instruction on the packet
• ½ tsp ground coriander
• ½ tsp ground cumin
• 2 limes, halved
• ½ tsp chili flakes
• 2 g sea salt
• oil, for shallow frying
• banana leaves, for serving

Instructions

1. Mix the corn, eggs and flour together. Add the fufu, ground coriander and cumin, and fold together to form a thick batter.

2. Shallow fry the little fritters until golden brown.

3. Cut and burn each side of the lime on a grill and sprinkle with chili and salt.

4. Serve the fritters with the limes on a banana leaf.

Note

Fufu is a staple in West and Central African countries, a ball of a root vegetable such as cassava, yams, or plantain that have been boiled and pounded into a dough. Fufu flour can be bought online and from specialty stores.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.