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Corn Fritters with Roasted Bell Pepper Sauce

A snack the kids will love, corn fritters, is the perfect after school munch and it's delicious. Fried corn delights served with a tangy roasted bell pepper sauce.

Corn Fritters with Roasted Bell Pepper Sauce Corn Fritters with Roasted Bell Pepper Sauce


: Vicky Ratnani

Recipe Cook Time

: 45 Minutes

Recipe Rating

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  • For the Corn Fritters:

    150 gm corn on the cob

    1 small onion, chopped

    2 garlic cloves

    2 green chilies

    1 tsp baking powder

    1/2 tsp baking soda

    1 Tbsp polenta

    1 Tbsp besan (gram flour)

    1 Tbsp maida

    1/2 tsp cumin powder

    1 Tbsp olive oil

    4-5 Tbsp of vegetable oil for frying

    1 big pinch smoked paprika

    1 tsp parsley, chopped

    2 Tbsp milk

    1 tsp red chilly powder

    For the Sauce:

    1 red bell pepper

    Salt and pepper to season

    2-3 tsp of olive oil

    1-2 tsp of red wine vinegar

    1 pinch of smoked paprika

    2-3 cloves of garlic


If using corn on the cob, cut the corn kernels.

If using frozen corn then defrost.

In a pan, sweat chopped onions, garlic, corn kernels and chilies for 2 minutes.

Transfer this into a food processor with polenta, maida, besan, baking powder, baking soda, cumin powder and paprika blits to make a stiff dough. Add a little milk if to dry.

Shape this mix into small balls and deep fry until crispy brown.

Serve with a roasted bell pepper sauce.

For the Sauce:

Rub the red bell pepper with salt, pepper and olive oil. Roast in the oven at 180 degrees
Celsius or char on a grill.

Transfer into a bowl and cover with cling film.

This will crinkle the skin and make it easier to peel off.

Slice into two, de-stem and de-seed.

Using a food processor, puree the peppers along with garlic, salt, pepper, white pepper and
paprika into a thick luscious sauce.

Key Ingredients: Bell Pepper, Olive Oil, Vegetable Oil, Cumin Seeds, Gram flour, Baking Soda, Baking Powder, Green Chillies, Onion, Corn




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