Now to the recipe...
1 tbsp oil and more for frying.
1 small onion finely chopped
1 tsp of ginger paste
1 tsp garlic paste
1 cup frozen or fresh sweet corn kernels
2 cups of mixed color bell peppers chopped finely (or you can use any one color like green or red too)
1 tsp red chilli powder (or to taste)
1 tsp cumin seeds powder
1/2 tsp dry mango powder or 1 tbsp juice of lemon (to taste)
5 tbsp all purpose flour
3 tbsp cornflour
salt to taste
In a pan heat oil and once hot add the onions and ginger garlic paste. Saute till onions are translucent.
Add the corn and capsicum and saute for 2-3 minutes. Then add salt, red chilli powder, cumin seeds powder and dry mango powder. Mix well. Cook for another 5 mins. We just want these veggies to sweat a bit i.e.leave some juices. The capsicum should still be crunchy.
Allow the mixture to cool a bit and then add the all purpose flour and cornflour. Mix well. Usually the juices from sauteing are sufficient to mix the flours but if you feel the need add a tbsp of water at a time and mix. Adjust seasoning if required.
Heat oil for frying on medium heat and add the fritter one by one by spoon or hand. Don't add too many at one time as that will lower the oil temperature.
Flip when one side is golden brown and allow the other side to cook till its golden brown too. Remove on tissue paper to soak up the excess oil. Repeat the same process until you are done frying all fritters.
- Frozen sweet corns are usually soft so require less time to cook. If using fresh sweet corn saute the corn for a bit longer.
- The corn has a tendency to pop. Sauteing reduces the popping process but still doesn't completely eliminate. So make sure to keep a safe distance when frying these fritters.
- If you feel the fritters are not binding well add a tbsp of flour at a time. Adjust seasoning too.
That's it, our Corn Capsicum Fritters are ready. Serve them as appetizers or as snacks with your tea with some Green Chutney or tomato ketchup on the side. Enjoy!!