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Crunchy Corn Fritters Recipe


This is my very own “Indianized” version of a wonderfully delicious Indonesian recipe (Perkedel Jagung). Crunchy and spicy corn fritters are always an instant hit when entertaining or as an afternoon snack with tea. These corn fritters are so addictive that my guests can hardly wait until I am done frying!

I recommend using fresh corn kernels when in season, but frozen corn will work just as well in a pinch. Just make sure to drain the kernels well and remove any excess water.


CRUNCHY CORN FRITTERS, Indian Style

Yield is 12-15 fritters

Ingredients:

1˝ cups besan (chickpea flour or gram flour)
˝ cup rice flour
1˝ cup cold water (may need more if necessary)
3 cups corn kernels
1 tsp chili powder
1 tsp cumin powder
˝ tsp turmeric
˝ tsp garam masala
4 green chilies, finely chopped
1 medium onion, finely chopped
˝ piece of fresh ginger (peeled and finely chopped)
1 cup of freshly chopped cilantro leaves
salt & pepper to taste
oil for frying (any vegetable or canola oil is fine)

METHOD:

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. Then 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.


VARIATIONS:

You can also make these with pieces of baby corn as well. Feel free to add some unsalted peanuts to the batter for great texture & crunch!

Corn Pakoras photo CornPakoras.jpg
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Content copyright © 2014 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.

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