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
Ingredients
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1/2 cup
all purpose flour
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1/4 cup
corn meal
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1/4 cup
gram flour (also known as garbanzo or chickpea flour)
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1 teaspoon
baking powder
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1/2 teaspoon
salt
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2 teaspoons
sugar
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1/2 teaspoon
chili powder
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1/2 teaspoon
ground cumin
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1
egg, lightly beaten
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1/2-3/4 cups
milk
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3/4 cup
fresh or frozen and defrosted corn kernels
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1/2
small onion, diced
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1
clove of garlic, crushed
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oil for frying (I prefer sunflower oil)
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sweet chili sauce to serve
Directions
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Mix together the dry ingredients in a large mixing bowl with a whisk.
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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.
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Add the corn, onion and garlic. Stir until combined.
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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.
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Serve with sweet chili sauce or condiment of your choice.
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