• Corn and fufu fritters on banana leaf, burnt limes, chili salt (Amy Brown)Source: Amy Brown

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.






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  • 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

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.


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.



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.