Crispy Tamarind Sweetcorn Tofu Fritters with Coconut Mint Yogurt

Crispy Tamarind Sweetcorn Tofu Fritters with Coconut Mint Yogurt 🌽🌿✨ These fritters are all about contrast: crisp golden edges, juicy sweetcorn, soft crumbled tofu, fresh herbs, and a cool coconut mint yogurt on the side. A quick tamarind-lime glaze brings sweet-sour brightness without making the fritters heavy. They work as a vegetarian dinner with salad, a snack board, a brunch plate, or a make-ahead lunch box filler. Yield: 10-12 fritters Time: about 35 minutes Ingredients For the fritters: - 280 g sweetcorn kernels, fresh, frozen and thawed, or well-drained tinned corn - 250 g firm tofu, pressed for 10 minutes and crumbled - 90 g chickpea flour - 3 spring onions, finely sliced - 2 tbsp chopped coriander - 1 tbsp chopped mint - 1 tsp lime zest - 1 tsp ground cumin - 1/2 tsp smoked paprika - 1/4 tsp chilli flakes, optional - 3/4 tsp fine sea salt - 1/4 tsp black pepper - 4-6 tbsp cold water, as needed - 2-3 tbsp olive oil or neutral oil, for frying For the tamarind-lime glaze: - 1 1/2 tbsp tamarind paste - 1 tbsp maple syrup or honey - 1 tbsp lime juice - 1 tsp soy sauce or tamari - 1-2 tbsp warm water, to loosen For the coconut mint yogurt: - 220 g thick coconut yogurt - 2 tbsp finely chopped mint - 1 tbsp lime juice - 1 small garlic clove, finely grated - Pinch of fine sea salt To serve: - Lime wedges - Extra coriander and mint - Sliced cucumber, tomato salad, or dressed leaves - Toasted sesame seeds, optional Method 1. Press the tofu. Wrap the tofu in kitchen paper or a clean towel and press it under a plate for about 10 minutes. It does not need to be bone dry, but removing extra moisture helps the fritters crisp instead of steaming. 2. Mix the base. Add the sweetcorn and crumbled tofu to a large bowl. Stir in chickpea flour, spring onions, coriander, mint, lime zest, cumin, smoked paprika, chilli flakes if using, salt and pepper. 3. Hydrate the batter. Add 4 tablespoons cold water and mix until everything looks sticky and scoopable. The mixture should hold together when pressed with a spoon. If it feels dry, add another tablespoon or two of water. If it feels loose, add 1 extra tablespoon chickpea flour. 4. Rest for structure. Leave the batter for 10 minutes. The chickpea flour absorbs moisture and helps the fritters hold their shape in the pan. 5. Make the glaze. Stir tamarind paste with maple syrup, lime juice, soy sauce and enough warm water to make a spoonable drizzle. Taste it: it should be tangy, lightly sweet and savoury. 6. Make the yogurt. Stir coconut yogurt with mint, lime juice, grated garlic and salt. Keep it cold until serving so it contrasts with the hot fritters. 🥣 7. Fry the fritters. Heat a thin layer of oil in a non-stick or well-seasoned pan over medium heat. Spoon in small mounds of batter and flatten slightly. Cook for 3-4 minutes per side, until deeply golden and crisp at the edges. Work in batches so the pan is not crowded. 8. Drain and finish. Transfer the fritters to a rack for 2 minutes so steam can escape. Drizzle lightly with tamarind-lime glaze just before serving, or serve the glaze on the side for extra crunch. Serving and storage tips - Best texture: eat warm, after a short rack rest. - To serve as dinner: add cucumber, tomatoes, lime wedges and dressed leaves. - Make ahead: mix the coconut mint yogurt up to 24 hours ahead. - Leftovers: chill the fritters separately from the yogurt and reheat in a dry pan, air fryer, or hot oven until crisp again. - Variation: add finely chopped red pepper, grated courgette squeezed very dry, or a handful of toasted sesame seeds. Save this recipe for a fresh, crunchy vegetarian plate with sweetcorn, herbs and tamarind brightness. 💚 Tasteloom.club - easy recipes for everyday cravings