I am convinced that if it is raining outside and I am tucked inside safely, I have to fry something delish. Since I always happen to have sweetcorn in the freezer, this time it was sweetcorn fritters. I stacked them up and put them together as a burger with cheddar, mango and jalapeno relish and mayo. Here is a simple recipe for sweetcorn fritters.
Check out sweet potato fried for monsoon here.
Ingredients
- Sweet corn kernels – 1 cup
- Gram flour – 4 tbsp, spoonful
- Onion – 1 small, chopped
- Salt – to taste
- Red chilli powder – 1/2 tsp
- Water
- Oil to cook
Method
- Thaw the sweet corn kernels by putting them in water for 10 minutes. Skip this if you are using fresh kernels.
- In a bowl, add gram flour and slowly add water while mixing it together. Make into a thick batter.
- Add corn kernels, onions, salt, chilli powder and mix well.
- Check the consistency, the batter shouldn’t be runny at all, so put water in small quantities.
- Whisk them all together and let the batter rest for 5 minutes.
- Heat a non-stick pan and grease with oil.
- Using an ice cream scooper, scoop out the batter and place on the pan. Cook on medium heat for 2 minutes, pressing it down. Flip over and cook on the other side.
I put the fritters together in a sesame seed bun with burger mayonnaise from Veeba, mango and jalapeno relish from the Gourmet Jar, and aged cheddar cheese. You can also use them in tacos or of course, just as fritters on a rainy day!