Spiced Corn Fritters

By alliedoesstuff • February 11, 2010 • 1 Comments

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Spiced Corn Fritters — 1 of 2 Photo by alliedoesstuff

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Author Notes: Deep fried corn bread. How could anyone not love it? That's what I was thinking as I was pondering a way to alter a pakora recipe into something "boyfriend friendly." Boyfriend friendly recipes often resemble kid friendly recipes in that they can't be too spicy, occasionally hide vegetables with a yummy sauce, and are always made more palatable by the addition of ketchup and/or cheese. This recipe ended up to be nothing like pakoras at all, but it's really good. - alliedoesstuff

Serves 4

1/2 cup all purpose flour
1/4 cup corn meal
1/4 cup gram flour (also known as garbanzo or chickpea flour)
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons sugar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 egg, lightly beaten
1/2-3/4 cup milk
3/4 cups fresh or frozen and defrosted corn kernels
1/2 small onion, diced
1 clove of garlic, crushed
oil for frying (I prefer sunflower oil)
sweet chili sauce to serve

Mix together the dry ingredients in a large mixing bowl with a whisk.
Beat the egg with 1/2 cup milk. Add the liquid to the batter and stir well. Add additional milk, one tablespoon at a time, if needed in order to reach the desired consistency. You want a batter about the thickness of a dense muffin batter.
Add the corn, onion and garlic. Stir until combined.
Heat oil for frying in a large wok. Oil is ready when a small drop of batter dropped into the wok instantly starts bubbling. Drop teaspoons of batter into a wok oil. Cook for 1-2 minutes on each side or until evenly browned. Drain on paper towels. Keep in a warm oven until all fritters are done.
Serve with sweet chili sauce or condiment of your choice.