Baby corn fritters

Name: Baby corn fritters
Yield: Serves 8
Cuisine: India
Ingredients: chutney, to serve (optional); 2.5 ml/½ tsp fennel seeds; 5 ml/1 tsp nigella seeds; 2.5 ml/½ tsp ground turmeric; 2.5 ml/½ tsp cumin seeds; 200 ml/7 fl oz/2¾ cup sparkling water; 5 ml/1 tsp ground cumin; 225 g/8 oz/1⅓ cups whole baby corn; sunflower oil, for deep-frying; 175 g/6 oz/1½ cups gram flour (besan); 5 ml/1 tsp salt, or to taste; 5 ml/1 tsp crushed dried red chillies

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Corn is grown extensively in the state of the Punjab and is used in many different ways in local cooking. Made from whole baby corn, these fritters, Makki Ke Pakore, can accompany a wide selection of dishes. With their bite of spices and chillies, they also make a mouthwatering snack to serve with afternoon drinks.

Ingredients

175 g/6 oz/1½ cups gram flour (besan)
5

Asia
India
Snack
Punjab
Spicy
Vegan

Method

In a bowl, mix all the dry ingredients together and gradually add the sparkling water to form a thick paste of a consistency that will stick to the corn.
Heat the oil over a medium heat in a wok or other suitable pan for deep-frying. W