Corn fritters with cucumber salad

  • 40 mins cooking
  • Serves 6
  • Print


Corn fritters with cucumber salad
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 375 gram pancake shake mix
  • 400 gram canned corn kernels, rinsed, drained
  • 2 green onions (scallions), sliced thinly
  • 2 tablespoon fresh coriander (cilantro), finely chopped
  • 2 (260g) lebanese cucumbers, sliced thinly
  • 1 small_piece (100g) red onion, sliced thinly
  • 1 fresh long red chilli, sliced thinly
  • 1/3 cup fresh coriander leaves (cilantro), loosely packed
  • 2 tablespoon sweet chilli sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice


Corn fritters with cucumber salad
  • 1
    Add cumin and salt to pancake shake mix, return lid to jug, shake well to combine. Add water according to directions on container, return lid to jug, shake well. Pour into a medium-sized bowl. Add corn, onion and coriander, mix well.
  • 2
    Pour ¼ cup of the batter into a heated oiled large frying pan, using metal spatula, spread batter into round shape. Cook over medium heat, for 2 minutes each side or until fritter is cooked through. Remove fritter from pan, cover to keep warm. Repeat process, wiping out pan between batches and oiling if necessary, to make a total of 18 fritters.
  • 3
    Meanwhile, make cucumber salad. Combine cucumber, onion, chilli and coriander in a medium bowl. Combine remaining ingredients in a screw-top jar; shake well, drizzle over cucumber mixture.
  • 4
    Serve fritters topped with salad.


You can use 1½ cups (240g) of fresh or thawed frozen corn kernels instead of canned if you prefer.

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