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
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