These are spicy, crispy and tasty corn fritters! They are packed with flavour and super hearty whether you eat them as a snack or as a meal. They are super easy to make and don’t take much time at all which is great!
One of my favourite street foods in India is corn chaat. Corn is one of my favourite vegetables and corn chaat was an immediate hit. It’s hard to find in Australia though and I wanted to combine it with one of my favourite breakfast dishes, corn fritters. I love that the fritters are kind of like corn cakes, just makes it extra satisfying. However, I tend to find I need more flavour or a bit more of a kick. Combining these two dishes gives me the flavours I love, in a hearty dish.
Ingredients
2 Cups Corn Kernels
1 Cup Plain Flour
1 green chilli finely chopped
½ – 1 tsp Kashmiri Chilli Powder
½ Tsp Cumin Powder
1 tsp Chaat Masala
½ Cup Milk
2 large Eggs, beaten
1tsp Salt
¾ Cup Shredded Cheese
½ Cup finely chopped Coriander
Oil for Frying
Method
- In a large bowl add all of the ingredients excluding the cheese, coriander and oil. Mix until combined.
- Add the shredded cheese and coriander. Mix until combined.
- In a large frying pan on medium heat, add vegetable or some other odorless oil until the bottom of the pan is coated.
- Once the oil is hot, add 2 – 3 tablespoons of the mixture per fritter and spread it into a thin, circular shape.
- Cook them for about 2 minutes until the bottom side has been cooked, you’ll see that the edges have turned golden. Then flip the fritters onto the other side.
- Cook for a further 2 – 3 minutes. Then place on a paper-towel lined plate and season with some more salt to taste.
Corn Chaat Fritters (No Onion Garlic)
Ingredients
- 2 Cups Corn Kernels
- 1 Cup Plain Flour
- 1 green chilli finely chopped
- ½ - 1 tsp Kashmiri Chilli Powder
- ½ Tsp Cumin Powder
- 1 tsp Chaat Masala
- ½ Cup Milk
- 2 large Eggs beaten
- 1 tsp Salt
- ¾ Cup Shredded Cheese
- ½ Cup finely chopped Coriander
- Oil for Frying
Instructions
- In a large bowl add all of the ingredients excluding the cheese, coriander and oil. Mix until combined.
- Add the shredded cheese and coriander. Mix until combined.
- In a large frying pan on medium heat, add vegetable or some other odorless oil until the bottom of the pan is coated.
- Once the oil is hot, add 2 – 3 tablespoons of the mixture per fritter and spread it into a thin, circular shape.
- Cook them for about 2 minutes until the bottom side has been cooked, you’ll see that the edges have turned golden. Then flip the fritters onto the other side.
- Cook for a further 2 – 3 minutes. Then place on a paper-towel lined plate and season with some more salt to taste.
- Serve fresh with some sour cream and fresh coriander or dill.