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Recipes - Corn


09/13/2017

Corn Patties


Ingredients

1/3 cup besan
1/4 cup rice flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Handful of cilantro, finely chopped
1/3 cup water
2 cups grilled corn 
2 tbsp vegetable oil

Method

In a large bowl whisk together besan, rice flour, baking powder, salt, pepper, and cilantro. Add water and mix together with a  spoon until thick. Add the grilled corn and mix well with the flour mixture until all the kernels are well-coated.
Heat up a skillet over medium high heat and add some vegetable oil to the pan.
Using a 1/3 cup measuring cup, scoop corn mixture out and place into the skillet, gently pressing the mound down so it's flattened. Cook for 5 minutes on one side, or until it's browned, flip, and cook another 5 minutes, or until it's browned. Remove and repeat for all the other corn fritters.
Serve immediately.

Spicy Corn 

2 fresh  red chiles de- seeded and chopped finely
2 medium garlic cloves, peeled and sliced
One 1-inch  piece of fresh ginger peeled and sliced
1/4 teaspoon ground turmeric
3/4 tsp sea  salt
2 tbsp ghee
1 1/2 tsps  mustard seeds
2 or 3 curry leaves
3 cups fresh corn kernels
1/2 cup roasted peanuts
2 tbsp  chopped cilantro
lemon or lime wedges
2 tbsp toasted sesame seeds

In a  mini food processor, grind the chiles, garlic, ginger, turmeric, and salt to a paste. Heat the ghee in a wide skillet. Add the mustard seeds and cook, stirring until they pop, and add the curry leaves. Stir in the corn kernels and cook a few minutes till they are tender.Stir in the peanuts, paste and cilantro and serve. 



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