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Sweet Corn Fritters with Tangy Chutney
Sweet Corn Fritters with Tangy Chutney

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We hope you got insight from reading it, now let’s go back to sweet corn fritters with tangy chutney recipe. To make sweet corn fritters with tangy chutney you only need 21 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Sweet Corn Fritters with Tangy Chutney:
  1. Take Corn Fritters
  2. Provide frozen sweet corn
  3. You need chopped coriander leaves
  4. Take green chillies
  5. Take garlic cloves
  6. You need chickpea flour
  7. Provide Salt
  8. Use corn flour
  9. You need Red Chilli powder
  10. You need turmeric powder
  11. Take Coriander powder
  12. Get Cumin powder
  13. You need oil for frying
  14. Get Chutney
  15. You need Mint leaves
  16. Provide Coriander leaves
  17. Prepare Green chilles
  18. Use fresh red chilli
  19. Prepare garlic cloves
  20. Get lemon juice
  21. Provide Salt
Instructions to make Sweet Corn Fritters with Tangy Chutney:
  1. Thaw the frozen sweet corn by leaving it in the fridge for 2-3 hours.
  2. Pulse and coarsely crush them in a mixer jar.
  3. Take the crushed corn in a bowl and add all other ingredients. Mix to combine, add more chickpea flour if required.
  4. Heat oil on medium flame, for frying fritters. Pinch the dough into the oil.
  5. Remove once they are fried evenly and golden brown.
  6. Wash and add all the ingredients mentioned for the chutney in a mixer jar. Make a fine a paste and the chutney is ready.
  7. Serve hot Sweet Corn Pakoras with tangy chutney.

Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins the more traditional chickpea flour — along with fresh corn. A ridiculously flavorful chutney, which is sweet, hot and a little sour, accompanies the dish. But a jarred version from the. The nice thing about these corn fritters is that they can be served straight from the pan with a sprinkle of sea salt and a drizzle of lime juice, but they're also good reheated along with some chana masala.

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