Halloween worm fritters

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!




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