Green Chili and Corn Fritters with a Chili Lime Dipping Sauce
Frit-ter
-verb (used with object)
1. To squander away piecemeal; waste little by little
-noun (consumed with passion and a side of dipping sauce)
2. The perfect way to take something good, and make it even better
For example:
Pakoras
Fry Balls
Crisps
Falafel
Hush Puppies
Croquettes
Bhajis
These Green Chili and Corn Fritters are what would happen if an Indian Onion Bhaji eloped to Thailand with a Southern Corn Cake Belle and spawned a spicy, sweet, and savory fritter lovechild.
I know 50 minutes seems like a long time to spend on these, but if you get two batches frying up at once you can cut time down the cooking time quite a bit. However, if you’re not that dexterous, I’m sure there are worse ways to fritter away an evening.
Time: 50 minutes
Serves: 4 -5
Green Chili and Corn Fritters
1 medium onion, cut into thin rings
4 green onions, sliced
3 green chilies, minced
1 box frozen sweet corn kernels
1 1/3 cup chickpea flour
1/2 inch ginger, minced
3 cloves garlic, minced
1/2 tsp salt
peanut oil
Put all the ingredients except the peanut oil into a large bowl and combine.
Mix in just enough water to make a very thick batter – ¾ to 1 cup.
Heat a layer of peanut oil in a skillet over medium-high heat. Once up to temperature, ease about a teaspoon full of the batter into the hot oil to make one fritter. Put in enough fritters to fill the skillet comfortably, but don’t overcrowd. My results were that the smaller fritters (about the size of a silver dollar) tasted better than the larger ones.
Fry for a few minutes on one side, until golden brown with dark specks, then carefully flip to the other side.
Drain on paper towels.
Serve hot with Chili Lime Dipping Sauce
Chili Lime Dipping Sauce
juice of 3 limes
2 Tbsp chili oil
2 Tbsp vegetarian stir-fry sauce or black bean sauce
2 Tbsp honey
2 Tbsp rice vinegar
This one is really easy – just put it all in a bowl and whisk until combined!
Makes a great pairing with Thai Pumpkin Soup.
November 21st, 2006 11:35
Very tasty…. not too overwhelmingly onion-y. One suggestion us sisters had was to make them smaller, so there’s more fried area to doughy inside area. Healthy eating be damned!
November 21st, 2006 19:23
These fritters have too much onion for my silly tastes, but regardless, they look fantastic. I dig your description of what a fritter is, too.
November 23rd, 2006 00:11
Oh, yes, frittering away in the kitchen is what it’s all about, especially when the results look (and I’m sure taste) as delicious as this.
Thanks for your delightful blog! Glad I found it…
http://mindycooks.blogspot.com
November 26th, 2006 11:04
Sis - I agree: the smaller the more frier and easier to pop directly in your mouth.
Thanks Jess! You could certainly do without onion. What about jicama instead? Or just corn and chilies would be pretty darned good.
Thank you Mindy! There’s nothing like an afternoon as queen of the kitchen to make life seem sweet again. Esp if you have someone to do the dishes!
November 26th, 2006 22:42
Ohhhhhhhhhhh, yum! I’m a sucker for anything fried, but because it’s on your blog I can tell myself that these succulent sounding treats are healthy!