CORN BHAJIA/FRITTERS

                             CORN BHAJIA/FRITTERS

                           (Yield: 24 small size Corn Bhajia/Fritters)

Fried fritters makes great party appetizer. Serve hot fritters with chutney of your choice or serve with Masala Chai/Tea for afternoon snack, especially on a rainy, gloomy, dull day.

INGREDIENTS:

·      ¾ cup Fresh Corn Kernels, from 1 medium size fresh corn cob you will get ¾ cup corns, boiled

·      ¼ cup Red Bell Peppers, diced

·      ¼ cup Purple Onions, diced

·      1 Jalapeno Pepper, diced

·      2 T Coriander Leaves, chopped

·      2 Green Chilies or as per taste, chopped

·      3 Garlic Cloves OR 1 ½ tsp. minced Garlic

·      1 ½ tsp. Ginger, finely chopped

·      1 ½ tsp. Whole Coriander Seeds, freshly roasted and coarsely pounded

·      ¾ tsp. Cumin Seeds, freshly roasted and coarsely grounded

·      1 tsp. Kashmiri Red Chili Powder or as per taste

·      1 ½ tsp. Lemon Juice

·      1 ½ tsp. Sugar or as per taste

·      ½ tsp. Salt or as per taste

·      ¼ cup Handvo Flour (I use Deep Brand Handvo Flour)

·      ¼ cup Dhokla Flour (I use Deep Brand Dhokla Flour)

·      ¼ cup Besan Flour/Chickpea Flour

·      4 T Rice Flour

·      1 tsp. Baking Powder

·      ¼ cup Water or as needed to bind bhajia/fritters mixture

·      Oil for deep frying Corn Fritters

HOW TO COOK FRESH CORNCOB IN MICROWAVE OVEN:

Place entire corncob with the husk in microwave oven and cook for 4 to 5 minutes (Time may vary per microwave oven size and power)

You will need oven gloves to remove it from microwave, as it is very hot after 4-5 minutes of cooking.

With a sharp serrated knife make a cut 1 cm. above at the base of the corncob. As shown in picture # 2

Squeeze out cooked corncob by pulling husk in upward direction and slide out cooked corncob. As shown in Picture #3 & 4

Hold cooked corncob in upright position with one hand and shave off corn kernels by sliding off sharp knife down towards the corncob base. As shown in picture #5

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LET’S COOK:

Heat enough oil in a frying pan on medium high heat.

Mix all dry ingredients in a bowl.

Add rest of all remaining ingredients except oil.

Add little water at a time and bind fritters mixture.

The better should be thick and of droppable consistency.

You may feel like to add more flour but don’t add more flour.

Flours to hold vegetables barely together.

Once oil is hot reduce heat to medium and fry corn fritters in few batches until golden brown in color. 

Place fried fritters on paper napkin to absorb extra oil.

Serve hot corn fritters with yogurt dip and sliced onions or with Green Chutney and Tamarind Chutney. Serve with Masala Chai/Tea for afternoon snack.

Enjoy…

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FOR GARLIC YOGURT DIP:

·      1/3 cup Plain Yogurt, beaten

·      2 T Red Bell Pepper & Garlic Chutney # 1, or as per taste (Recipe available under chutney title)

·      Salt as per taste

·      1 T Purple Onion, finely chopped

·      1 T Coriander Leaves, finely chopped

Mix all ingredients together and serve.