MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Romy Gill's Sweet Corn Pakoras
Categories: Vegetables, Herbs, Chilies, Condiments
     Yield: 3 servings

          Oil; for frying
     1 c  Fresh corn kernels
   1/2 c  Thin sliced red onion
     1 tb Coarse chopped cilantro
     1 ts Indian chile powder
     1 ts Ground coriander
     1 ts Cumin seeds
          Salt
   3/4 c  Chickpea flour
   1/4 c  Sparkling water
          Mint & cilantro chutney or
          - ketchup; for serving (opt)

 Fit a heavy-bottomed pot with a deep-fry thermometer and
 add oil to a depth of 1 1/2". Cook over medium-high heat,
 until the oil reaches 340°F/165°C.

 To a medium bowl, add the corn, onion, cilantro, chile
 powder, coriander, cumin, and salt and stir to combine.
 Sift the chickpea flour over the ingredients and toss
 gently. Add the sparkling water and use your fingers to
 mix, thoroughly coating the vegetables in the thin
 batter.

 Working in batches, carefully drop the batter by rounded
 tablespoons into the oil (avoid crowding the pan) and
 fry until crispy and golden brown, 2 - 2 1/2 minutes.
 Using a slotted spoon, transfer fritters to a paper
 towel-lined baking sheet to drain. Serve hot, with
 mint & cilantro chutney, if desired.

 Recipe by: Romy Gill. MBE

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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