Corn & Mung fritters

By • August 2, 2011 • 4 Comments

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Author Notes: A variation of Masala Vada, a common comfort food in IndiaPanfusine

Makes 12-15 pieces

  • 1 ear of corn
  • 1/2 cup rehydrated split yellow mung dal
  • 1 green chili, minced
  • 1/4 teaspoon Asafetida powder
  • 1-2 tablespoon rice flour (optional)
  • Salt to taste
  • 2 cups Canola oil for deep frying
  1. Shear the corn kernels off the cob,Combine with the rehydrated mung dal, chili, asafetida & salt in a food processor & process to a coarse & chunky thick paste/batter. If the batter appears runny, add the rice flour to thicken it to the consistency of cookie batter.
  2. Heat the oil in a pan, Using a cookie dough scoop, ladle batter onto your palm & flatten. Gently drop the flattened batter into the hot oil & fry till golden brown on both sides. Remove with a slotted spoon onto paper towels to absorb any extra oil. Serve hot with any chutney or aioli of your choice.
Jump to Comments (4)

Tags: Crunchy, deep fried!, spicy, Vegan

Comments (4) Questions (0)

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I just love a crispy fritter, yummy! I'll bet the kids love these.

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about 3 years ago Panfusine

Yep, they polish it off!

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum! Crispy fried corn things - delish!

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about 3 years ago Panfusine

Thanks aargersi, the crispy crunchy part is the best!