A snack the kids will love, corn fritters, is the perfect after school munch and it’s delicious. Fried corn delights served with a tangy roasted bell pepper sauce.
[su_highlight background=”#1c58eb” color=”#fafcfc”]Method[/su_highlight]
If using corn on the cob, cut the corn kernels.
If using frozen corn then defrost.
In a pan, sweat chopped onions, garlic, corn kernels and chilies for 2 minutes.
Transfer this into a food processor with polenta, maida, besan, baking powder, baking soda, cumin powder and paprika blits to make a stiff dough. Add a little milk if to dry.
Shape this mix into small balls and deep fry until crispy brown.
Serve with a roasted bell pepper sauce.
[su_highlight background=”#1c58eb” color=”#fafcfc”]For the Sauce:[/su_highlight]
Rub the red bell pepper with salt, pepper and olive oil. Roast in the oven at 180 degrees
Celsius or char on a grill.
Transfer into a bowl and cover with cling film.
This will crinkle the skin and make it easier to peel off.
Slice into two, de-stem and de-seed.
Using a food processor, puree the peppers along with garlic, salt, pepper, white pepper and paprika into a thick luscious sauce.
[su_highlight background=”#1c58eb” color=”#fafcfc”]Key Ingredients[/su_highlight]
Bell Pepper, Olive Oil, Vegetable Oil, Cumin Seeds, Gram flour, Baking Soda, Baking Powder, Green Chillies, Onion, Corn
Chef: Vicky Ratnani