These delectable Indian fritters are a true delight for the taste buds. Thinly sliced onions, generously spiced and enveloped in a chickpea flour batter, are fried to perfection until golden and crispy. Pairing them with cucumber raita, a refreshing dip…
Are you a savoury pancake fan? If you answered yes, you’ll love our Corn Fritters with Yellow Capsicum Relish? You may not have known it before, but you’ll know it once you’ve tasted these – corn and yellow capsicum are a match made in heaven!
- 2 tsp olive oil, extra-virgin
- 2 medium yellow capsicums, seeded and finely chopped
- 2 garlic cloves, peeled and minced
- 2 tbsp lime juice, freshly squeezed
- 1/4 tsp sugar
- 1/4 tsp salt
- 2 tsp coriander, finely chopped
- CORN CAKES
- ½ cup spelt flour
- ½ cup plain flour, unbleached (organic if possible)
- ½ cup polenta
- 1 tsp sugar
- 3/4 tsp baking powder
- ½ tsp salt
- ½ tsp cumin, ground
- ½ cup milk, (or a little more)
- 2 eggs, lightly beaten
- 3/4 tsp tabasco sauce
- 1 cup corn kernels, fresh cut from the cob
- Butter, cut into slivers (for cooking)
- In a fry pan heat the olive oil over medium-high heat. Add the diced capsicum and the garlic, sauté for 5 minutes.
- Stir in the lime juice, sugar, and salt. Cook for 2 minutes, or until the juices are slightly thickened.
- Remove from heat and allow to cool slightly then stir in the fresh coriander. Transfer to a glass jar or container, secure the lid and refrigerate until completely chilled. (Can make ahead of time)
- In a large mixing bowl, stir together the flours, cornmeal, sugar, baking powder, salt, and cumin.
- Make a well in the middle and add the milk, eggs, tabasco sauce, and corn. Mix through until well combined. Add a little more milk if mixture is too dry. Let sit for 15 minutes.
- In a large frypan heat a little butter over medium-high heat until melted.
- When the pan is very hot, spoon 2 tablespoons of the batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned.
- Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch.
- Serve the corn cakes with a little of the relish on top.