Corn Fritters, Indian evening snack by Tarla Dalal

Corn Fritters, starter recipe for parties.
Recipe Link :
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Corn Fritters
Truly a blockbuster, these Corn Fritters have a very special texture and taste, which combines the innate sweetness of corn with the spicy notes of ginger, garlic and green chillies. Mashed potatoes and bread crumbs help to hold these fritters together, and give them a unique texture that is super crisp outside and slightly soft inside. A sprinkling of chaat masala completes the picture, by elevating the peppiness of this crispy treat. When served with the described Curd Dip, the Corn Fritters taste just perfect.
Preparation Time: 20 minutes.
Cooking Time: 25 minutes.
Makes 20 fritters.
For the corn fritters
2 cups coarsely crushed sweet corn kernels (makai ke dane)
1½ cups boiled, peeled and mashed potatoes
3 bread slices
2 tsp green chilli paste
½ tsp ginger (adrak) paste
½ tsp garlic (lehsun) paste
2 tbsp finely chopped coriander (dhania)
A pinch of turmeric powder (haldi)
2 tsp lemon juice
Salt to taste
Other ingredients
Cornflour for rolling
Bread crumbs for rolling
Oil for deep-frying
Chaat masala for sprinkling
To be mixed into a curd dip
¾ cup thick curds (dahi)
¼ cup finely chopped capsicum
¼ tsp ginger (adrak) paste
¼ tsp green chilli paste
Salt to taste
For the corn fritters
1. Blend the bread slices in a mixer till smooth.
2. Combine all the ingredients, including the fresh bread crumbs in a deep bowl and mix well.
How to proceed
1. Divide the corn fritter mixture into 20 equal portions and roll each portion into a round flat fritter.
2. Roll each fritter into the cornflour and bread crumbs evenly.
3. Heat the oil in a deep non-stick pan, deep-fry a few fritters at time till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
4. Sprinkle little chaat masala evenly over each fritter and serve immediately with the curd dip.