Corn Fritters

Ingredients:

• 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

Method:

• 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.