Halloween worm fritters

karen recipe pic

Posted on: 5th October, 2015

Category: A Flavour of West Cork

Contributor: Karen Austin

Lettercollum Kitchen Project, 22, Connolly Street, Clonakilty www.lettercollum.ie Info@lettercollum.ie

Between the sunshine and the rain there’s still plenty of growing going on in our garden. Autumn brings an abundance to eat and as this summer wasn’t particularly warm a lot of vegetables took their time ripening. The pumpkins are still growing and although I don’t think we’ll have any whoppers there will still be a good harvest.

We were beginning to think the sweetcorn was going to be ornamental this year, as it loves warmth and sunshine but it finally did it’s thing and the plants have plump ears of corn ready for eating.

Homegrown sweetcorn is the ultimate way to eat corn on the cob, as the faster the corn is cooked after picking, the sweeter it is. The sugar in sweetcorn begins to turn to starch, as soon as it’s picked, so it’s worth rushing from the garden to the cooking pot.

I’ve just come down from a ‘tromp’ around the garden armed with two ears of corn and a pumpkin, and put together these tasty noodle cakes for lunch. It’s a great way to use a pumpkin, which has to be one of the most versatile vegetables. It could be an exciting new dish for Halloween. Worm fritters – bound to enthrall!

This recipe was originally for Thai fish cakes but this is a vegetable version. If you want to make it vegetarian, swop the fish sauce with soya sauce or tamari. And of course if you don’t have fresh ears of corn, exchange for canned or frozen which make a good substitute. I made the pumpkin puree by peeling and cubing a pumpkin and boiling it for 10-15 minutes until it was tender, then buzzing to a puree. Don’t use a Halloween pumpkin for this recipe as they are too watery


Halloween Worm Fritters AKA Crispy Noodle Fritters

The most challenging aspect of these Thai inspired noodle cakes is getting the noodles out of the packet and into the bowl!

Mung bean vermicelli, also known as glass noodles are like bailer twine, almost impossible to break. I use scissors but they still ping all over the place. Luckily the rest of the ingredients only have to be mixed together to make these tasty morsels – guaranteed to get the hummmm of approval.


300g pumpkin puree

300g sweetcorn niblets

75g glass noodles/mung bean vermicelli

2 stems lemongrass

2 cloves garlic

2cm piece fresh ginger

4-5 spring onions,

a handful fresh coriander

2tbs Thai fish sauce

1 egg


Put the noodles into a bowl and cover with boiling water. Set aside for five minutes

Chop the lemongrass, peel and chop the ginger and garlic then put them into a food processor and buzz to a puree. Keep the motor running, post the pumpkin puree down the chute into the processor then add 2tbs fish sauce. This should all buzz to a thick paste. Add the egg then tip into a bowl.

Drain the noodles and snip into smaller pieces, 1-2cm long, with a pair of scissors.

Chop the spring onions and coriander.

Mix the noodles, sweetcorn, spring onions and coriander through the pumpkin paste.

Wet your hands and form the paste into small balls.

Heat a large frying pan, add enough oil to just cover the bottom. Put the noodle balls into the pan and gently flatten a little. Don’t overcrowd the pan, you’ll probably have to cook in two or three batches. Leave to cook for three to four minutes each side on medium high heat. Don’t fiddle about with them – wait until there is a good crust before turning and cooking the other side.

Serve with dipping sauce or sweet chill sauce

Makes approx 15  noodle cakes.


Dipping Sauce


3tbs lime juice

2tbs fish sauce

2-3 chillies

2 cloves garlic

1dsp sugar



Pell and chop the garlic, chop the chillies then mix together with the other ingredients.


Our autumn cooking classes are underway. There are still a few places on the Wholefood cooking and Gluten Free Xmas class.

Please check our or website for further details or drop into the shop and have chat.


Happy Halloween!




Latest News Articles:

New tours give a taste of the Lee Valley
More than €30,000 raised for charity as crowds flock to Ford 100 Fest in Ballinascarthy
Opening of new all-inclusive pool places Dunmanway at centre of West Cork for sport and recreation
Bantry Harbour Marina officially opens
West Cork named top food destination
Tourist numbers up in Bantry and Beara this summer
Brookpark Community Enterprise Centre
Global Shares to create 80 new jobs
Ford 100 Fest on Ford family farm to mark 100 years of Ford in Ireland
A Taste of West Cork Food Festival launches delectable programme

Join us on Facebook

Dúchas Clonakilty's first lecture for the Autumn promises to be of huge interest to all: Emerging from the Shadow of Tom Crean – The Parish Centre, Clonakilty, Thursday September 28th 8.30pm.

Lecture by Aileen Crean O’Brien & Bill Sheppard

In May 2016, Kerry man Tom Crean, along with Ernest Shackleton and four other crew members, landed the James Caird lifeboat on the rocky isle of South Georgia. The navigation of that small boat, across 1500 km through icy winds and towering seas, is regarded as the greatest ever feat of navigation. They then trekked across the forbidding and inhospitable mountains and glaciers of South Georgia to seek help for the rest of their crew, who were left behind on Elephant Island after their ship, the Endurance, was crushed by the Antarctic ice.

One hundred years later, Crean’s grandaughter, Aileen Crean O’Brien, set off with her sons and partner to follow in her grandfather’s footsteps. Join Aileen and Bill to hear of their adventures (and misadventures) on the Southern Ocean and the island of South Georgia.
... See MoreSee Less

7th September, 2017  ·  

Caheragh are holding a Modern,Classic & Vintage Run next Sunday 10th September at the Travellers Rest in Aid of The Aisling Tanner Fund. Registration 11am. Run starting @ 12.45. ... See MoreSee Less

4th September, 2017  ·  

Dunmanway Historical Association regrets to announce that the talk on Sile na Gig which was to take place on Thursday, 24th August in Atkins hall @ 8:30pm has been cancelled. ... See MoreSee Less

18th August, 2017  ·  

Jump to: