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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
- 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 cups milk
- 3/4 cup 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.
- This recipe was entered in the contest for Your Best Movie Snack