Appetizers/Snacks

Corn-Peanut Fritters With Mango-Mint Chutney

 

 

 

 

For the Corn-Peanut Fritters:-

Printable Recipe

Ingredients:- [Serves 2]

  • 2 cups fresh white corn kernels [ you can use frozen variety too]
  • 1/2 cup raw peanuts, skinned & slightly roasted
  • 3 scallions, finely chopped
  • 3 Thai green chillies [adjust to taste]
  • 1 fat garlic clove, minced
  • 2 tbsp cilantro/parsley, finely chopped
  • 1 tsp garam masala
  • 1/2 tsp roasted cumin powder
  • 1 tsp amchoor [dry mango powder]
  • 1/2 tsp turmeric powder
  • 1 tsp kasoori methi [dried fenugreek leaves]
  • 6 tbsp besan/chickpea flour [ or as required to make a thick batter]
  • Salt to taste
  • Oil for frying [ I use canola]

Method:-
  • Using a mortar & pestle, coarsely crush the roasted peanuts.Set aside.
  • Keep 1/2 cup of corn kernels aside.
  • To the food processor jar, add 1-1/2 cups of corn and pulse 8-10 times.We do not need a paste, just a chunky mix.If using thawed,frozen kernels, you might need to add a tbsp of water while processing.
  • Transfer the kernels to a medium bowl.Add the crushed peanuts, remaining kernels,scallions,garlic, green chillies, cilantro & all the spices except salt to the bowl.With the help of the spoon, gently mix to combine.
  • Add the chickpea flour next and combine to make a batter.Since fresh corn kernels are very juicy, you will need to ration the flour quantity as per requirement.Start with 4 tbsp of flour.If the liquid from corn makes the mixture too wet, put in additional flour.
  • Heat oil on medium in a fryer /deep-frying pan/kadhai.The indian way of checking if oil is ready or not is by putting little batter in the heated oil; if it sizzles right to the top without turning brown, oil is ready.
  • Add the salt just before frying & combine.With the help of hand or a spoon, tip in small portions of the batter into the heated oil in a single layer.Do not overcrowd the pan.
  • Fry on medium heat, flipping in between for even cooking till the fritters are golden brown on all sides.
  • Remove  with the help of a slotted spoon and drain on kitchen towels.Repeat the process for the entire batch.
  • Serve hot with mango-mint chutney
    and chai.

For the Mango Mint Chutney:-
Ingredients :-
  • 1 cup green mango, cubed
  • 1/2 cup fresh mint leaves, roughly chopped
  • 1/4 cup cilantro leaves, roughly chopped
  • 2 Thai green chillies [adjust to taste]
  • 1/2 tsp roasted cumin seeds
  • Salt to taste
Method:- Put everything in a blender and churn till smooth.If needed, add a tbsp or more of water.Transfer to dry jars/bowls and keep refrigerated for up to 4 days.
Enjoy!
Linked to “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”