Ingredients

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6 baby corns, slit in half lengthwise
1/2 cup plain flour
1/2 cup gram flour
1 tsp. cornflour
2 green chillies
1/2" piece ginger
1 flake garlic
salt to taste
oil for deep frying

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Method :

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1. Boil corn halves in water till slightly tender.
2. Drain, save water, keep both aside.
3. Sieve all three flours together in a large bowl.
4. Crush ginger, garlic, chillies in a small mixie till fine.
5. Add to flour mixture, add salt.
6. Add some saved water at a time to form a batter.
7. Batter should coat the back of a spoon, but not too thickly.
8. Heat oil in frying pan, when hot, add 1 tbsp. hot oil to batter.
9. When oil is hot enough, dip a corn half fully in batter.
10. Transfer quickly into hot oil, repeating for other halves too.
11. Deep fry on medium heat, till light golden, flipping when necessary.
12. Drain, place for a minute on absorbent clean paper.
13. Serve hot with tomato sauce and green chutney.

Note: if you double the corn, you need not double the batter, just increase all ingredients by about half.

Variation: you can use up remaining batter by similarly frying spinach leaf, cauliflower, cucumber, capsicum, potato, apple, banana,any fritters.

Making time: 30 minutes
Makes: 6 fritters
Shelflife: Best fresh after frying.
(batter and corn may be separately prepared hours ahead and refrigerated till used)