Corn Fritters

Ingredients

• 2 cups corn

• 2 stalks green onion, finely chopped

• ¼ cup red onion, finely chopped

• ½ cup carrot, finely diced

• 2 red hot peppers, finely chopped

• 3 cloves garlic, finely diced

• 1 tbsp parsley or cilantro, finely chopped

• ½ tsp cumin powder

• ½ tsp coriander powder

• ½ tsp turmeric powder

• 1 tsp salt (or to taste)

• ½ tsp black pepper

• 2 large eggs

• 2 tsp lemon juice

• ⅓ to ½ cup water

• 2 tsp olive oil

• 1 cup all-purpose flour

• ¼ cup cornstarch

• 1 tsp baking powder

• Oil for frying

Method

1. Prepare the vegetables In a large mixing bowl, combine the corn, green onion, red onion, carrot, red hot peppers, garlic, and parsley or cilantro.

2. Add the spices Sprinkle in the cumin powder, coriander powder, turmeric powder, salt, and black pepper. Mix well so the vegetables are evenly coated with the spices.

3. Add the wet ingredients Add the eggs and lemon juice to the bowl and mix until everything is well combined.

4. Make the batter Add the all-purpose flour, cornstarch, and baking powder. Gradually add water, a little at a time, mixing until you get a thick batter that coats the vegetables.

5. Add olive oil Stir in the olive oil. This helps the fritters crisp up nicely when frying.

6. Heat the oil Heat the oil in a frying pan over medium heat.

7. Fry the fritters With a medium size trigger release ice-cream scoop or a tablespoon, scoop the batter for each fritter and gently place it into the hot oil. Flatten slightly with the back of a spoon.

8. Cook until golden Fry for 3 to 4 minutes per side, or until golden brown and crispy. Serve hot with a creamy garlic yogurt dip

Tips

• If using frozen or canned corn, thaw and pat dry before adding to the batter.

• For extra crisp fritters, make sure the oil is hot before frying.

• Do not overcrowd the pan as this will lower the oil temperature.