My friend Aruna’s mum is a fantastic cook and she makes the most incredible snacks (and it’s her birthday today – Happy Birthday Aunty!). Her tofu and prawn vadas are to die for, but today I thought I’d feature her baby corn fritters. I’ve adapted her recipe, so you’ll my version below:
- 250g baby corn (cut into quarters)
- water for boiling + extra water for batter
- 1 cup rice flour
- 2 tablespoons besan
- 1teaspoon ginger garlic paste
- pinch of hing
- pinch of ajwain seeds
- 3 green chilies (chopped finely)
- 1/4 teaspoon finely chopped ginger
- 10 curry leaves (chopped finely)
- 2 teaspoons red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- oil for frying
- salt to taste
Bring water and a pinch of salt to a boil. Add corn and boil for 3-4 minutes. Drain well.
In a bowl, add corn plus all the ingredients except oil and water. Sprinkle water in batches until you get a thick clumpy batter. You want the batter to coat the corn pieces well and stick to it.
In a pot, heat oil for frying at medium heat. Once hot, drop the corn pieces in one by one. Fry until golden brown. If you like the fritters very crispy, increase the flame to a high heat and continue frying for another minute. Scoop out and drain on kitchen paper towels. Serve hot with chai. Great on a rainy day. Enjoy!