Ever since I saw Sinfully Spicy‘s Corn-Peanut Fritters I had to make them! Have you ever had this happen to you? You see a recipe, say on Monday, and then it stays with you… you might avoid making it because you don’t have all the ingredients, but then you cave in mid-week and go ahead, experiment and make it… enjoy and devour it!
I went ahead and modified the recipe since I had canned corn instead of fresh or frozen corn. Then I didn’t have scallions so I used red onion instead. These turned out fantastic! The only thing I would have done different would have been to make mint chutney to go with it… my oh my… I was in Pakora heaven! If you’ve ever eaten Indian food, there is a very high chance you’ve had Pakoras as appetizers. My fondest pakora memories are my mom making these with the first rain. As soon as the rainy season would hit us, so would the Pakora yumminess. The most common ones are potatoes or onions dipped in chickpea batter. Deep fried is good… Enjoy!
Makes: about 16 pieces
Prep Time: 5 minutes
Cook Time: 10 minutes
Ready in: 30 minutes
- one 11 oz can of corn
- 1/4th small red onion
- 4 tbsp besan/chickpea flour (as required to make a thick batter)
- 1/4 cup peanuts, skinned and slightly roasted
- 2 green chilies/jalapenos (de-seeded according to taste)
- 1 garlic clove
- 2 tbsp cilantro/parsley, finely chopped
- 1/2 tsp turmeric powder
- salt to taste
- Oil for frying (I used EVOO)
1. Wash the canned corn.
2. Blend half of the corn with a hand blender.
3. Add the garlic, peanuts and onion and blend to a fine paste.
4. Mix the remaining corn, cilantro, chillies and the paste and combine.
5. Now add the salt, turmeric and add 1 tbsp of besan at a time and mix well. You are looking to get a nice thick consistent paste. If you’ve ever fried any dough, eg. donuts, you want a consistency which will stick together and won’t break away.
6. Drop spoonfuls of batter at a time and fry the fritters until you get a nice deep brown color on them. Enjoy with a tart, tangy and spicy sauce! Yum!