Subj : Corny - 08
To   : All
From : Dave Drum
Date : Thu Sep 01 2022 05:12:00

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 340ºF/165ºC.
  
  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.
  
  By: Romy Gill. MBE
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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