Description
These corn chili bite bhajias are crispy on the outside and soft in the middle with little bursts of sweetcorn. They’re quick to mix up and will disappear faster than you’d expect.
Ingredients
Units
Scale
- 4 ears of sweetcorn, kernels removed
- 2 tbsp fresh mint, chopped
- 1/2 cup lettuce, finely chopped
- 1/2 cup onion, finely chopped
- 1 tsp fennel seeds
- 2 tsp hot paprika
- 1 box chili bite mix
- 1 tsp baking powder
- 2 tbsp lemon juice
- Salt to taste
- Cold water as needed
- Oil for deep frying
Instructions
- Bring a pot of water to a boil and cook the kernels from 4 ears of sweet corn for about 5 to 7 minutes until tender.
- Drain well and let cool completely.
- If you’re using canned corn, make sure it’s fully drained and patted dry so the batter doesn’t get watery.
- In a large bowl, combine the cooked sweetcorn, 2 tbsp chopped mint, 1/2 cup chopped lettuce, and 1/2 cup chopped onion. Give it a quick mix.
- Add 1 tsp fennel seeds, 2 tsp hot paprika, the full box chili bite mix, 1 tsp baking powder, 2 tbsp lemon juice, and salt to taste.
- Slowly add cold water, a little at a time, mixing as you go until you get a thick drop batter.
- It should hold its shape when scooped, not be runny. If it feels too thin, let it sit for a few minutes or add a spoonful of chili bite mix.
- Heat the oil in a deep pan. You’ll know it’s ready when a small drop of batter rises to the surface and sizzles.
- Drop tablespoonfuls of batter into the hot oil, being careful not to overcrowd the pan.
- Fry for 3 to 4 minutes, turning occasionally, until deep golden and cooked through.
- Remove with a slotted spoon and drain on a paper towel. Sprinkle lightly with salt while still warm if needed.
- Serve hot with extra lemon wedges or your favourite dipping sauce.
Notes
Created, prepared, tried, and tested by Melanie
