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
What You'll Need
all purpose flour
gram flour (also known as garbanzo or chickpea flour)
egg, lightly beaten
fresh or frozen and defrosted corn kernels
small onion, diced
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.