INGREDIENTS
3 cooked ears of corn, grated with a knife
2 – 3 Large scallions finely chopped
2 Eggs
1 Cup All purpose flour
1 Teaspoon Baking powder
1 1/2 Teaspoon Cumin
1 Teaspoon Coriander
1 Teaspoon Chilli Flakes
1/2 Cup Milk – You can also use cream or crème fraîche.
Salt & Pepper to Taste
4 Tablespoons vegetable oil
INSTRUCTIONS
Start by sifting the flour and baking powder over a mixing bowl. Add the milk or cream and using a whisk, mix everything until you have a smooth batter. Add the spices, mix well and finish with the corn and mix well.
Heat a cast iron pan or heavy base pan and when hot, stir the vegetable oil. Reduce the heat to medium and using a large spoon, pour over mixture in small lumps.
The fritters will puff up. Cook until brown and crispy and flip over.
It takes about 2-3 minutes on each side.
Do not overheat the pan too much, just like a pancake, the batter will burn before the inside is cooked. Turn the heat to Medium-low preferably.
You can prepare them the day before and you can refry the following day, until they are once again crispy and well cooked.
You can serve with a beautiful Indian Chutney or Sour cream or Crème Fraîche.
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