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  Red onion; thin sliced
      1 tb Cilantro; coarse chopped
      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
           - (optional)
 
  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 to 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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