Corn Fritters

  • 6 baby corns, slit in half lengthwise
  • 1/2 cup plain flour
  • 1/2 cup gram flour
  • 1 tsp. corn flour
  • 2 green chillies
  • 1/2" piece ginger
  • 1 flake garlic
  • salt to taste
  • oil for deep frying
  • Boil corn halves in water till slightly tender. 
  • Drain, save water, keep both aside. 
  • Sieve all three flours together in a large bowl. 
  • Crush ginger, garlic, chillies in a small mixer grinder till fine. 
  • Add to flour mixture, add salt. 
  • Add some saved water at a time to form a batter. 
  • Batter should coat the back of a spoon, but not too thickly. 
  • Heat oil in frying pan, when hot, add 1 tbsp. hot oil to batter. 
  • When oil is hot enough, dip a corn half fully in batter. 
  • Transfer quickly into hot oil, repeating for other halves too. 
  • Deep fry on medium heat, till light golden, flipping when necessary. 
  • Drain, place for a minute on absorbent clean paper. 
  • Serve hot with tomato sauce and green chutney. 
Note: if you double the corn, you need not double the batter, just increase all ingredients by about half.

Variation: you can use up remaining batter by similarly frying spinach leaf, cauliflower, cucumber, capsicum, potato, apple, banana,any fritters.

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