Spicy Corn Fritters

Ingredients

• ¾ cup flour
• 2 tablespoons yellow cornmeal
• ¼ teaspoon baking powder
• ⅛ teaspoon baking soda
• ½ teaspoon ground turmeric
• ½ teaspoon cumin seeds
• ½ teaspoon garam masala
• ¼ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper
• 1 teaspoon salt, plus more to taste
• ½ cup milk
• 2 tablespoons buttermilk
• 1 cup fresh or well-drained defrosted corn kernels
• Canola oil for deep frying

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    314 calories; 17 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 5 grams protein; 3 milligrams cholesterol; 623 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a medium bowl, combine the flour, cornmeal, baking powder, baking soda, turmeric, cumin seeds, garam masala, cayenne, pepper and 1 teaspoon salt. Whisk until thoroughly combined. Pour in the milk and buttermilk and stir until just mixed. Stir in the corn.
2. In a large saucepan over medium-high heat, add oil to a depth of 1 1/2 inches. When the oil is very hot, working in batches, drop in rounded tablespoons of the batter and fry, turning the fritters occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve hot with corn chowder or clam chowder or on their own as an appetizer.

15 minutes