Thursday, Dec 20 2007

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Corn Fritters

Ingredients:
6 baby corns, slit in half lengthwise
1/2 cup plain flour
1/2 cup gram flour
1 tsp. cornflour
2 green chillies
1/2" piece ginger
1 flake garlic
salt to taste
oil for deepfrying

Method:

1. Boil corn halves in water till slightly tender.
2. Drain, save water, keep both aside.
3. Sieve all three flours together in a large bowl.
4. Crush ginger, garlic, chillies in a small mixie till fine.
5. Add to flour mixture, add salt.
6. Add some saved water at a time to form a batter.
7. Batter should coat the back of a spoon, but not too thickly.
8. Heat oil in frying pan, when hot, add 1 tbsp. hot oil to batter.
9. When oil is hot enough, dip a corn half fully in batter.
10. Transfer quickly into hot oil, repeating for other halves too.
11. Deepfry on medium heat, till light golden, flipping when necessary.
12. Drain, place for a minute on absorbent clean paper.
13. 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.

Christmas Tip: To give a festive look to your fritters, arrange them in tree shape on a large plate, put blobs of green chutney and red sauce decoratively, on the side of the tree.

Making time: 30 minutes
Makes: 6 fritters
Shelflife: Best fresh after frying.
(batter and corn may be separately prepared hours ahead and refrigerated till used)

Christmas' Index

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