Crispy Indonesian corn fritters for a satisfying crunch.
INGREDIENTS
½ cup rice flour
¼ cup all-purpose flour (maida)
1 egg
1 cup corn kernels
1 small onion, finely chopped
3 garlic cloves, crushed or finely chopped
½ cup spring onion, finely chopped
¼ cup celery, finely chopped
½ teaspoon turmeric
Salt to taste
Chilli flakes or chopped green chillies to taste
Oil for frying
METHOD
In a big mixing bowl, add all the ingredients (except the oil) and mix well.
Add water to make a fritter batter. Keep it a little thin and runny to get crisp fritters.
Heat oil in a pan or pot.
Once the oil is hot, add ladlesful of batter to make fritters.
Fry on a medium flame until the fritters turn golden brown.
Take them out, drain them on a paper towel and enjoy them hot with a spicy sauce or tomato ketchup.
Note: You can make this recipe without the egg as well.
Warning: Ask a parent or adult to help with these recipes.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins