Corn Fritters Recipe
Ingredients
175g (6oz) wholewheat flour
75g (3oz) chick pea (besan) flour
450g (1 lb) fresh corn kernels (cut off the cobs) or canned sweetcorn, drained
4-6 fresh green chillies
1/2 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon pepper
Juice of 1 lemon
2.5cm (1 in) piece of fresh root ginger, peeled and grated
1 bunch of fresh coriander or parsley, finely chopped
3 tablespoons oil, plus oil for deep-frying
2 tablespoons natural yoghurt
1/2 teaspoon bicarbonate of soda
Directions
Mix all the ingredients, except the oil, yoghurt and bicarbonate of soda, in a heatproof bowl.
Hear the 3 tablespoons of oil and when it is very hot pour it over the mixture in the bowl and fold in.
In a separate bowl, combine the yoghurt and bicarbonate of soda, then add it to the corn to bind the mixture.
Heat the oil for frying.
Form the mixture into little balls (about 1/2 tablespoon at a time) and deep fry a few at a time in the hot oil for about 1 -2 minutes, turning them with a slotted spoon.
Transfer to paper towels to drain.
Hear the 3 tablespoons of oil and when it is very hot pour it over the mixture in the bowl and fold in.
In a separate bowl, combine the yoghurt and bicarbonate of soda, then add it to the corn to bind the mixture.
Heat the oil for frying.
Form the mixture into little balls (about 1/2 tablespoon at a time) and deep fry a few at a time in the hot oil for about 1 -2 minutes, turning them with a slotted spoon.
Transfer to paper towels to drain.
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