SPICY CORN FRITTERS
I have been making this dish sometimes for an evening snack since the past year. I don’t remember from where I learnt this dish, I think it was from Epicurious. In the beginning, I prepared it according to the original dish just with ground corn, salt, and pepper but it not suit our taste buds, so I pepped it up a little our Indian style. It tasted good nonetheless. For all my dishes, the measuring is for 2 persons. The measurements can be increased or decreased accordingly.
Corn (Frozen or fresh off the cob), 1-1/2 cup.
Onion, small, 1.
Green chilies, 2.
Garlic, 2 cloves (optional).
Garam masala, 1 teaspoon, (optional).
Salt, as per taste.
Curry leaves and cilantro, a handful each.
If fresh corn is used, cut the corn off the cob and keep aside. It need not be cooked. I have used frozen corn here, which I microwaved for 1 min to take out the thaw. Chop the onion, chilies, cilantro, and curry leaves into small pieces. Grind the corn into a rough paste. Two cloves of garlic can also be ground with the corn. Some of the corn can even be left whole. Add the chopped onions, chilies, curry leaves, and cilantro to the ground corn. Add some salt and a teaspoon of garam masala to the mixture and mix everything well. If needed a tablespoon of rice flour or all purpose flour can be added to make it crispier. Heat a pot with a cup of oil for deep frying. When the oil is hot enough take small spoonfuls of the mixture and drop into the hot oil. When the fritters get cooked and start rising, remove them from the oil and drain excess oil in a paper towels. Serve hot with ketchup.