1canSweet corn drained completely ( I have used DelMonte Corn can)
1Eggmedium size, beaten
3tablespoonsCoriander leavesfinely chopped
1Green chilifinely chopped
½teaspoonGarlic cloves finely chopped
½teaspoonGaram masala powder
Salt and pepper to taste
Oil for frying
In a bowl, combine drained sweet corn, coriander leaves, green chili, garlic cloves, garam masala powder, lemon juice and cream.
Add egg and mix Add baking powder and all-purpose flour, mix to form a dough like mixture. You may feel the mixture is sticky but that is absolutely fine.
Heat oil in a wide mouthed heavy bottom pan. Grease your palms with some oil and take a portion of the mixture to form a patty. Fry the patty on both the sides until golden brown and crisp. Repeat the same for the whole mixture.
Take out the fried patty onto an absorbent towel.
Serve the corn fritters with sour cream and tomato ketchup.
If you feel the dough of the fritter is too watery you may add little more flour to make it hold the shape of fritters. Do not over add it.