Crispy Corn Cheese Fritters
The rains always make us wish for deep fried delicacies. So here is a very quick snack that tastes great with simply tea or coffee. Variations include serving with coriander chutney or tomato ketchup.
Equipment and Utensils
Wok (Indian Kadhai)
4 absorbent papers
180 grams (1 cup) Fresh Corn Kernels
25 grams (1 cube) Cheese grated
100 grams (½ cup) Plain Flour (Maida)
1 Chili finely chopped
½ teaspoon Black Pepper Corns crushed
¾ teaspoon Salt
¼ teaspoon Baking Soda
500 ml Vegetable Oil for deep frying
Put oil for deep frying in a wok and keep it on medium flame.
Except oil, take the other ingredients in a big bowl.
Mix everything together. Add a little water if mixture is not binding together.
When oil becomes hot, lower the flame.
Now make small dumplings with wet fingers and drop them in hot oil.
Don’t overfill the wok with dumplings.
Fry them till they turn golden brown from all sides.
Remove them with slotted spoon on absorbent papers.
Serve them hot with either tea, coffee, chutney or ketchup.
Preparation Time: 5 minutes
Cooking Time: 12 minutes
Number of Servings: 2