Fresh Corn Fritters
One lazy Sunday morning, we made these fritters with what was available in the pantry and our fridge. It turned out to be a family favorite. It is a no-fuss, vegan snack that is easy to whip up in a short time.
Ingredients
- 2 cups corn kernels fresh or frozen
- ¼ cup onions finely chopped
- ½ cup green onions chopped
- 2 serrano peppers finely chopped (optional)
- ¼ cup cilantro chopped
- 2 tsp cumin seeds
- ⅔ cup coarse chickpea flour/besan
- ⅓ cup semolina/rava
- 2 tbsp lemon juice
- salt to taste
- ¾ cup water or as needed
- olive oil for shallow frying
Instructions
- If using frozen corn, defrost before pulsing them in a food processor. The corn texture should be coarse.
- Combine all ingredients in a large bowl and add water gradually to mix them well. The batter should be coarse and pourable but not liquidy.
- Add about one teaspoon oil on a preferably non-stick pan on medium heat and pour about 1/4 cup of the batter. Reduce heat to medium-low—fry for 2-3 minutes on each side until golden brown. Serve hot.
