Corn Pakodas

A highlight of a rainy day...that was what this was for us yesterday. Perfect when corn is fresh and in abundance in summer. The pakodas are really crispy, you can hear the crunch when you put them in your mouth. The corn in the pakodas will have a crispy exterior and when you bite inside it is succulent and sweet. The perfect combination!

Ingredients

3 cups of fresh/frozen corn
1 garlic clove
6 green chilies
½ inch ginger
8-10 leaves of mint
3 tbsp all purpose flour

3 tbsp bread crumbs

Salt to taste

Oil for deep frying

Preparation

Wash the corn and put it in a microwaveable bowl and add 1-2 tbsp water to it and cook on high for 2 minutes.

Grind together the green chillies, peeled garlic, peeled ginger, washed mint leaves.

To the ground mixture add the corn and coarsely blend. The mixture should have about half the corn finely ground and half with the whole corn kernels.

Heat oil in a deep frying pan.

Putting Together

Take the ground mixture in a mixing bowl.

Add the flour, bread crumbs and salt and mix together.

The mixture should not be very moist, but if you take a small amount of mixture in your hand you should be able to press it together into a ball.

If you find your mixture to be too moist, add a little flour and bread crumbs. If it is too loose, sprinkle very little water.

Start adding these small balls into the heated oil.

Fry the pakodas and remove them when they get golden brown.