These corn fritters are crispy crunchy with the warmth of garam masala, tangy zest from aamchoor mango powder and refreshing herbs like mint and cilantro.
By Kankana Saxena
Deep fried cooking doesn’t happen a lot often at our home. We both love it but we avoid it as much possible. My Mom always says, never give up any kind of food that you like. If it’s not healthy, eat less and savor the moment. And so we did.
These corn fritters are crispy crunchy with the warmth of garam masala, tangy zest from aamchoor (raw mango powder) and refreshing herbs like mint and cilantro. Deep fry or pan fry it, either way it tastes perfect with some cold beer or even with some hot masala chai.
While making this fritter, just make sure not to over mix the ingredients. The mixture can be prepared in advanced and fried later .
- 1 egg
- 2 cloves of garlic, grated
- 1 inch ginger, grated
- 1 bunch green onions, finely chopped
- 1 tablespoon garam masala powder
- 1 teaspoon cayenne powder
- 1 cup fresh mint, finely chopped
- 1 cup fresh cilantro, finely chopped
- ¾ cup corn flour
- ½ cup semolina
- oil for frying
- Remove the husk, clean the silk and using a sharp knife, slice the kernel off the corn into a mixing bowl.
- Then, add rest of the ingredients except oil and using a wooden spoon mix everything.
- If you want to deep-fry it, use a wok and heat enough oil. If you wish to pan fry it, use a cast iron pan and heat about 3 tablespoons oil.
- Spoon the mixture and very carefully, pour it on the wok or the pan. If you are using the pan-fried method, use the spoon to spread out the mixture just a little bit so that it flattens.
- Let it fry for about 3 minutes on each side.
- Serve immediately with you favorite dipping sauce. I like to sprinkle some chat masala on it while serving.