Recipe: Spicy Sweet Corn Fritters
Spicy Sweet Corn Fritters with Raita
• 4 cobs corn
• 1 onion, finely sliced
• 1 red chilli, finely diced
• ½ cup chopped coriander
• 100gm besan (chickpea! flour
• 250gm plain Greek yoghurt
• 2tsp ground cumin
• 2 tsp ground coriander
• ½ tsp turmeric
• 1 tsp salt
• 1 tsp black pepper
• ½ cup cold water
• 1 It vegetable oil for frying
• 1 Lebanese cucumber, grated
• 1 tbs chopped mint
• 1 clove garlic
Whisk the Greek yoghurt with a pinch of salt and hang in a sieve lined with cheesecloth, refrigerated, for 2 hours.
Salt the cucumber lightly, cover and set aside for 2 hours.
Cut the kernels from the cobs of corn and blanch in salted boiling water for 3 minutes. Drain and cool.
Mix the cooked corn with the onion, chilli, coriander, besan (chickpea) flour, spices and salt, and add enough cold water
to create a thick batter.
Squeeze any excess liquid from the cucumber and mix with the yoghurt, garlic and mint. Season with salt and black pepper.
Fry tablespoon amounts of the corn fritter mix in hot oil until crisp and golden. Drain on absorbent paper and serve with the raita on the side.