Monsoons bring a tasty crop of corn to town. There are endless stalls selling fresh roasted corn smeared with a mix of lime juice, salt and chili powder. As much as I love those, there is always room for trying something new to make with corn. I had jotted down the recipe for these fritters a long time ago (I think from food network) and made some alterations to it. They are crisp golden nuggets studded with sweet corn and peppers. The original recipe called for eggs but I omitted the egg.
1 cup shelled sweet corn
3/4 cup chopped red and green peppers
1/2 cup flour (or more as needed to bind the batter)
1 small onion, finely diced
2-3 cloves garlic, finely diced
2 tablespoons chopped coriander
1 green chili, very finely chopped (for some heat)
Oil to fry (Peanut oil is preferred)
Water to bind the batter
Mix all the ingredients except the flour, oil and water. Add the flour and mix again. Next add the water by the spoonful and stir to bind. The batter should be thick and of droppable consistency similar to these bhaji batter.
Heat oil in wok and test fry a small portion of batter to check if the oil is hot enough to cook. If the batter comes up bubbling the oil is ready. Make one fritter first, taste it and adjust the batter for seasonings. Cook first on low heat and then on high to ensure the fritter cooks inside and out.
Serve hot with some ketchup or cheese dip!