THAI CORN FRITTERS

I am quite sure that a week's absence have almost gone unnoticed. 

The sudden dip in temperature might have caused great alarm to many, but to me it is something to rejoice. The nip in the air confirms that Christmas is around the corner, and hopefully this year I will get to meet the grand old man of costume: Santa Claus. But what such chilly evenings cause is an obnoxious and undeniable craving for fried food.

Not that the other times I don't. But winter provides one with a respectable reason, in a way!!

The recipe that I am going to talk about today is a snack. A fried one for sure. Also it's easy and will  bridge the gap between vegetarians and non vegetarians to some extent (I am completely aware how this bridge can never ever be built. Respectable co-existing skill will come handy now). I will keep talking, a trait I am not very proud of. But before I embark on another sentence let me first type out the recipe for all you foodies:

1. Measure out the following ingredients: 1 cup sweet corn  + 1.5tsp Thai curry paste + 1tsp baking powder + chopped coriander leaves aprox 3tbsp + 1/4th cup flour + 2no green chili, finely chopped + half a medium onion, finely chopped+ salt to taste.

2. Heat about 2 cups water in pan and once it comes to a boil, take it off the hob. Blanch the measured out corn kernels in this water for 2-3 min.

3. In a mixer grinder puree another 1 cup sweet corn with a little splash of water.

4. In a medium bowl take out the corn puree. Add to it, the blanched sweet corn + 1 egg and the other ingredients and give a good mix.  

5. In a nonstick pan heat some vegetable oil about 2tbsp. Once it gets warm, spoon in 2 heaped tablespoon of the mixture and spread a little. The egg binds it together.

6. Once the edges start to change colour, flip it gently. A pro tip would be to not overcrowd the pan. once both sides have browned, take them out of absorbent paper. Follow the same method till the entire batter is used up.

7. Sauce: In a bowl mix about 60gm yoghurt+ 1.5tbsp hot sauce of choice,+ 1tsp lime juice + 1tsp fish sauce + 1/2tsp chaat masala  and mix well. Adjust seasoning.

8. Stack up the flat corn fritters on the plate. Top with some of the sauce, some chopped coriander and serve hot.

Caution is required as too much of nothing is good and these ones tend to be addictive. Trust me on that. The quantity of Thai green curry paste mentioned here is to be considered as a guideline as the final quantity will depend on the brand or quality of paste that's being put to use. Also the quantity of chili used is a variable ingredient, as always.  That's it.

No any sea of chopping, not a lot of shopping, neither a bagful of patience is required to rustle up this super easy yet delicious snack for yourself and the family. Thank me later.