Amish corn fritters

8-19-2010 Thu. warm, sunny.


BREAKFAST --- coffee
LUNCH --- pasta and sauteed green beans
AFTERNOON-TEATIME --- peach
DINNER --- fresh sweet corn fritters | pickled hot peppers | sauteed king mushroom, flat-leaf chives, and spicy tofu | ratatouille ( eggplant, zucchini and tomato ) | rice | salad of radish, sweet pepper and lettuce | wine

• it is almost the end of the fresh sweet corn season at the farmer's market. corn kernels are scraped off from the cob, and mixed with egg yolk and seasoned flour. The egg white is beaten separately and fold everything together. the mixture is fried in a hot cast-iron pan till golden.
  

Bhajias: Indian vegetable fritters

An unique thing about Raji's Bhajias is that chickpea flour is totally integrated into the vegetable mixture, the fritters are golden crispy without the out layer of batter.

• 1/2 cup marinated hot peppers (chopped)
  
• 3 potatoes (chopped to about 1/2 inch size)
• 1 red onion ( finely chopped)
• 1 cup green peas
  
• 2 carrots (chopped to about 1/2 inch size)
• 1 cup chickpea flour
  
• 1/2 tsp turmeric
  
• 1 tsp cumin-coriander powder
• 1/2 tsp amchoor powder ( dried mango)
• 1 tsp salt
  
• 1/2 baking powder
• 1 tsp oil
  
• 1/4 fresh chopped cilantro
  

1. add all the ingredients in a big bowl, add 1/2 cup of water gradually and mix well by hand (almost like kneading)
   
2. add oil to a deep frying pot over medium to high heat (around 375 F)
3. scoop (or use hand) some battered vegetable mixture and put into the hot oil, fry till golden and crispy, about 2 minutes
   
4. take the fritters out and put on paper towel to get rid of oil residual, serve hot with green chutney