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Saturday, November 23, 2013

Corn-Shrimp Fritters

Ever since Soma (she blogs here) wrote about how cold it is in Texas and Sharmila (she blogs here) commented it is the perfect time for some bhaaja-bhooji (deep fried stuff/fritters) I have been craving for some.. badly!  Today seemed like the perfect day to make some. It is cold and dreary and windy. We had plans to go to the annual hot-air balloon glow event but it got cancelled due to expected high winds. What else can be more uplifting than some deep fried corn and shrimp fritters with a steaming cup of  tea. These were quick and easy to make. 

Shrimp


Ingredients: 
  • Flour - 1/2 Cup
  • Corn - 1/2 Cup, boiled
  • Shrimp - 5-6 medium, boiled and chopped
  • Green Chili - 1-2, chopped
  • Cilantro - 2 tbs, chopped
  • Cumin Powder - 1/2 tsp
  • Kashmiri Mirch/Paprika - 1/2 tsp
  • Chaat Masala - 1/2 tsp
  • Baking Soda - 1/2 tsp
  • Salt to taste
  • Oil - enough for deep frying
  • Water - enough for making a thick batter
In a bowl, mix flour, baking soda, boiled corn, cooked and chopped shrimp, green chili, chopped cilantro, cumin powder, Kashmiri Mirch, chaat masala, salt to taste and give it a good whisk to mix well. Add water to make a thick batter. I had nuked the corn (I used frozen) and shrimp with some water in the microwave - say for about a minute or two.  In a kadai or a pan, heat oil and using two spoons drop in dollops of the batter into the hot oil. Do not overcrowd the pan as overcrowding will bring the temperature down and make the fritters soggy. Fry till these turn nice and golden brown. Serve hot with your favorite cuppa. 
Ohh.. while I was frying these it started snowing.                



2 comments:

Kichu Khonn said...

Love the idea of chopping them and not making a paste. Perfect bhaja bhuji to beat the chill in the air now. :-)

Rafeeda AR said...

this looks absolutely good... i would love to make these with chicken instead of prawn, as i'm allergic to it... slurp!!! the climate is so perfect for it now...

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