Charred Corn, Wasabi & Finger Lime Fritters with Sudachi Kombu Ponzu

Charred Corn, Wasabi & Finger Lime Fritters with Sudachi Kombu Ponzu

Recipe by Susie @Gourmetglow

Make your Brunch pack a Punch with these super simple fritters. Rammed full of all the good things and amped up with Wasabi & Finger Lime, they get their final Umami hit from the Sudachi Kombu Ponzu Dip. What’s more you can prepare them in advance and just warm up in a low oven!  


2 Corn Cobs, or 300g Tinned Corn 

1 Tbsp Rapeseed Oil, plus more for shallow frying 

2 Red Peppers, finely diced 

3 Spring Onion, finely sliced 

1 Avocado, finely diced 

2 Finger Limes, drupelets only 

2 tbsp Fresh Coriander, finely chopped 

130g Self Raising Flour 

2 tbsp Wasabi Powder

½ tsp Salt

2 Eggs 

100g Milk or ½ milk ½ natural yogurt/kefir 

Sudachi Kombu Ponzu for dipping 


Remove the kernels from the corn cobs or drain the tinned corn. Heat the 1 tbsp oil in a frying pan and fry the corn until golden and a little charred. Set aside to cool. 

Mix the peppers, spring onions, avocados, finger limes, coriander and corn together. In a separate bowl whisk the flour, salt and wasabi powder together. 

In a third bowl, whisk the milk with the eggs. Make a well in the flour mix and slowly whisk in the egg/milk mix to form a smooth batter. Add the vegetable mix and stir until just combined. Don’t over mix as this will make your fritters tough. 

Heat enough oil to shallow fry over a medium heat. Add spoonful’s of the batter and cook for 1-2 minutes each side depending on the thickness of your batter, drain on kitchen towel and continue cooking in batches until the batter is used up. 

Any cooked fritters can be kept warm in an oven preheated to 120C. 

Serve with a bowl of Sudachi Kombu Ponzu for dipping. 

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