Believe it or not, the fritters above were made by my hubby, who is relatively quite an amateur cook (read ‘sticks to elementary cooking’). Corn Fritters are really easy to make and a quick wholesome delicious snack for those ‘I want to eat something but I am not very hungry’ times. You can use frozen, thawed corn, fresh corn, canned corn, chopped baby corn; plus you can also add other ingredients to it- mint, mushrooms, onion, peppers, olives, spring onions, tofu, paneer, chicken… it is absolutely up to you!
You will need:
3 eggs, beaten
1/2 cup skimmed milk
3 tbsp corn flour or all purpose flour
1 cup fresh corn
1 capsicum, finely chopped
1 tbsp oil for cooking
salt and pepper to taste
2 cloves crushed garlic (optional)
a dash of dried herbs (optional)
– Mix the eggs, milk and flour to make a smooth batter. If the batter is too thin, add 1 tablespoon flour to make it of coating consistency.
– Add the vegetables, corn and the herbs and seasoning and mix well.
– Brush a non stick pan with the cooking oil and place it on low flame.
– Drop spoonfuls of batter on the pan the way you make pancakes, keeping a distance of 2 inches between two fritters.
– Flip over when the sides start separating and the bottom is cooked.
– Serve with a sauce/dip of your choice. Here, I have served it with a sichuan chilli sauce.