Indian Crunchy Corn Fritters Recipe
Indian style crunchy corn fritters make for a yummy and delicious treat!
Ingredients
| Salt | To Taste | |
| Pepper | To Taste | |
| Besan | 1 1⁄2 Cup (24 tbs) (chickpea flour/gram flour) | |
| Rice flour | 1⁄2 Cup (8 tbs) | |
| Cold water | 1 1⁄2 Cup (24 tbs) (adjust quantity as needed) | |
| Corn kernels | 3 Cup (48 tbs) | |
| Chili powder | 1 Teaspoon | |
| Cumin powder | 1 Teaspoon | |
| Turmeric | 1⁄2 Teaspoon | |
| Garam masala | 1⁄2 Teaspoon | |
| Green chilies | 4 , finely chopped | |
| Onion | 1 Medium, finely chopped | |
| Fresh ginger | 1⁄2 Inch, finely chopped (peeled) | |
| Chopped cilantro | 1 Cup (16 tbs) | |
| Vegetable oil/Canola oil | 200 Milliliter (For frying) |
Directions
In a large pot of salted water, add the fresh corn kernels and bring to a vigorous boil. Cook for 4-5 minutes until tender. Drain in a colander and rinse with cold water to stop the cooking process. Set aside to cool until needed.
If you are using frozen corn kernels, these can be easily microwaved for 2-3 minutes on medium power (this will vary dependent upon your microwave). The corn should be sweet and tender, drain well in a colander and set aside.
In a large mixing bowl, combine all the dry ingredients. Mix well to combine all the spices, salt, pepper, besan and rice flour. Add the water and mix well with a whisk to create a smooth batter. The consistency should be similar to a slightly thickened crepe batter.
Next, add the cooled and well drained corn kernels. Add the green chilies, onion, ginger and cilantro. Combine well; the batter should be able to stand on a tablespoon. Heat the oil in a large heavy frying pan over medium-high heat (about 2-3 inches of oil at 375 degrees F).
Drop large tablespoons into the hot oil making sure not to overcrowd the pan. You may need to fry them in small batches. Fry until golden brown on all sides, drain well and sprinkle with a little salt while still hot.
Serve hot with any variety of dipping sauces or chutneys. They make a delicious appetizer or snack.
If you are using frozen corn kernels, these can be easily microwaved for 2-3 minutes on medium power (this will vary dependent upon your microwave). The corn should be sweet and tender, drain well in a colander and set aside.
In a large mixing bowl, combine all the dry ingredients. Mix well to combine all the spices, salt, pepper, besan and rice flour. Add the water and mix well with a whisk to create a smooth batter. The consistency should be similar to a slightly thickened crepe batter.
Next, add the cooled and well drained corn kernels. Add the green chilies, onion, ginger and cilantro. Combine well; the batter should be able to stand on a tablespoon. Heat the oil in a large heavy frying pan over medium-high heat (about 2-3 inches of oil at 375 degrees F).
Drop large tablespoons into the hot oil making sure not to overcrowd the pan. You may need to fry them in small batches. Fry until golden brown on all sides, drain well and sprinkle with a little salt while still hot.
Serve hot with any variety of dipping sauces or chutneys. They make a delicious appetizer or snack.
Comments
Comments: 5 |
Add a Comment
Maryam Behrouz says :
TO DIE FOR -- just fantastic! I'm loving your food more & more everyday!
Posted on: 16 March 2012 - 8:18pm
Meera Shanbhag says :
These were delicious, served them as an app -- fantastic recipe, thank you!
Posted on: 4 November 2011 - 10:19pm
Samina Tapia says :
Add them to a spicy Khadi (gram flour and buttermilk curry) and you can serve it a a main course with rice as well. Simply delicious.
Posted on: 7 November 2011 - 10:48am
Matt Colletti says :
These were fantastic, very flavorful & fairly simple to make. We will be making these again & again! I will be trying some more of your recipes.
Posted on: 20 September 2011 - 8:49am
