Because the weather today was begging for something hot, spicy and fried. Predictably, I made these yummy fritters in an æbleskiver (appe) pan. I’m certain they would taste even better if they were deep fried (and if you’re so inclined, go for it).

Recipe

Sweet Corn Fritters

(Makes 12 fritters)

Ingredients

1.5 cups (215 gms) frozen sweet corn, divided (thaw the corn before measuring)
1/2” piece ginger
1/4 tsp roasted cumin powder
1/4 tsp tsp fennel seeds
1/4 tsp red chilli powder (I used 1/2 tsp)
Juice of 1 lime
2 tbsp nutritional yeast (you can substitute this with grated cheese if you like)
2 tbsp water
1/2 cup chickpea flour (besan)
1 tbsp rice flour
Salt to taste
2 tbsp finely chopped onion
1 tbsp chopped cilantro
2 tbsp cashew bits
Oil for frying

Method

Reserve 1/2 cup of sweet corn kernels and set aside.

In a high-powered blender, purée the remaining corn along with the cumin powder, fennel seeds, ginger, red chilli powder, lime juice, nutritional yeast and water. Scrape down the sides and blend until smooth.

Transfer the corn mixture to a bowl and mix well with the remaining ingredients. Adjust salt to taste.

Add a drop of oil into each cavity of an æbelskiver/appe pan and heat over medium low. Once the pan is hot, swirl it around so that the oil coats the entire cavity.

Drop a heaped teaspoonful of the corn mixture into each cavity and press down to fill.

Cook until the bottom is golden brown and set, then carefully flip each fritter over.

Add a little more oil into each cavity and cook the fritters till they are golden brown on the other side.

Remove from the pan and serve hot with some cilantro and mint chutney.