Corn Fritters

About Corn Fritters

Ingredients

• Sweet corn 1 cup
• Sugar 5 tsps
• Egg 1
• Aniseed 1 tsp
• Salt to taste
• Refined flour ¼ cup
• Vinegar ½ tsp
• Oil to deep-fry
• Mayonnaise ¼ cup

How to Make Corn Fritters (Stepwise Photos)

Method

1. Grind sweet corn and sugar in a mixer to a puree and transfer into a mixing bowl.
2. Add egg, aniseed and salt and mix. Add 1 tbsp of more of refined flour to bind the mixture. Add vinegar and mix.
3. Heat oil in a deep pan. Drop spoon full of batter into the hot oil in batches, and deep-fry, on high heat till they turn golden all over. Drain on absorbent paper.
4. Arrange them on a serving platter and serve hot with a bowl of sauce of your choice.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps