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Corn Fritters


Somehow, another month is almost over,  which means this is the final recipe we will share from Rohan Anderson!

Though he’s passionate about growing his own delicious veg, for some reason, Rohan is not usually known for his vegetarian fare. (I guess the guns and game kind of steal the show!). Nevertheless, Rohan’s simple, tasty ideas for seasonal vegetables are always on the money, like these intensely delicious corn fritters he made for us last month!

Rohan’s brand new book, A Year of Practicultureis out now through Hardie Grant Books.

25th August, 2015
Rohan Anderson
Tuesday 25th August 2015

Most of my food system is based around harnessing the warm growing season of summer to produce food to keep us fed through the lean times of winter and early spring.

I grow enough corn so that some can be enjoyed in summer straight from the garden, and the other half can be snap frozen for cooking in winter. When the days are short, the cold wind howling outside, we feast on these little gems and are reminded that summer isn’t really too far away. Just another six months of winter to go!

Ingredients (Serves Four)

For the fritters

  • 2 eggs
  • 400g corn kernels
  • 75g plain flour
  • 75g grated parmesan cheese
  • 1 tablespoon garam masala
  • 15g snipped chives
  • Salt and pepper, to taste
  • Oil, for shallow-frying
  • Goats feta, crumbled to garnish
  • Olive oil, for drizzling

For the side salad

  • Handful of rocket (arugula)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper, to taste


Make a batter by mixing the eggs, corn, flour, garam masala, parmesan, chives and salt and pepper. Stir like crazy – you need the batter to get a bit gluggy. Heat the oil in a cast-iron frying pan over medium–high heat and, working in batches, spoon in dollops of the batter.

Cook until golden brown on both sides, then lay on paper towel to soak up any excess oil while you cook the next batch. Toss the salad ingredients in a bowl, then arrange on a serving dish. Sit the fritters on the salad bed and garnish with the goats feta and a drizzle of olive oil.

Rohan in the kitchen. Photo – Sean Fennessy, production – Lucy Feagins / The Design Files.

This recipe is an edited extract from A Year of Practiculture by Rohan Anderson, published by Hardie Grant Books $49.95 and available from

The Design Files acknowledge the Traditional Custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

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