- 2 corn cobs, shucked
- 150g paneer, crumbled
- 70g corn meal (or polenta)
- 30g besan (chickpea flour)
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 3 spring onions, sliced (green only)
- 1/4 cup packed fresh coriander leaves, chopped
- 1 teaspoon dried red chilli flakes
- 1/2 teaspoon garam masala
- 1 1/2 teaspoons sea salt flakes (extra to taste)
- 1 egg
- 2 tablespoons Greek yoghurt
- olive oil, for pan frying
- 120 ml warm water
- Place shucked corn on an open fire and roast until kernels start charring all over. Remove from heat and cool slightly. Using a shark knife or corn stripper, remove the kernels into a bowl.
- Add paneer, corn meal, besan, garlic, ginger, spring onions, coriander, chilli flakes, garam masala and salt. Toss lightly to mix.
- Add egg, yoghurt and warm water. Stir until just combined. Taste and adjust seasoning (salt). It should taste a bit salty as the taste will mellow after pan frying.
- Drizzle olive oil in a medium 20-24 cm shallow frying pan on medium low. Scoop 1/3rd cup batter into the pan. Pan fry each side for 3-5 minutes, turning gently until golden on both sides. (I use a tablespoon of olive oil for 3 fritters at once in one batch). Repeat with the remaining batter.
- Serve hot with a fresh salad, salsa or your favourite sauce with a wedge of lime on the side.
If you don’t have corn cobs, use 1 1/2 cups of frozen corn kernels. Thaw them in hot boiling water for a couple of minutes and drain.
You don’t have to use all the corn but an abundance of it means a textural, juicy fritter.