Spicy corn fritters with chive aioliFor corn fritters:
150 gm corns
1 small boiled potato
1 small chopped onions
2 garlic cloves
2 green chillies
1 tsp baking powder
1/2 tsp baking soda
1 Tbsp maida
1 Tbsp besan (gram flour)
1 Tbsp olive oil
4-5 Tbsp vegetable oil for frying
1 tsp red chilly powder
1 tablespoon minced fresh parsley
For the Chive Aioli:
1/2 cup mayonnaise
1/2 cup hung curd
1 tbsp lemon juice
Chives - 2 tbsp (Chopped)
Red pepper flakes - 1/8 tsp
Method:
Boil corns and make a smooth paste. In a pan, saute chopped onions, garlic, corn paste and chillies for two minutes. Transfer this into a bowl and add potato, salt, red chilli to make a stiff dough.. Take another bowl and mix maida, besan, baking powder, baking soda, parsley, salt and water.
Shape the corn mixture into small balls and coat with maida mixture and deep fry until crispy brown.
For chive aioli — whisk together the hung curd, mayonnaise, chives, lemon juice and red pepper flakes in a small bowl.
Serve spicy corn fritters with chive aioli.
Chef Karan Talwar is a seasoned gourmet professional who comes with 15 years experience in food industry and has been associated with Bukhara - ITC Maurya, ITC Grand Central Mumbai, Grand Hyatt-Singapore, Hyatt Regency-Kuala Lumpur, Malaysia and Carnival Cruise-USA. He is an expert in Asian and fusion cuisine. Chef Karan Talwar teamed up with his wife Sonam to create Kitchen Kraft Luxury Catering Co, where he holds the position of Managing Director.
