This fritter recipe is tasty, but really it’s just an excuse to eat more Raita, the refreshing and flavorful yogurt-based sauce. It also goes great with everything from curries to burgers and keeps well for a week.
For the Raita: Finely mince onion to make 1 T. Place in a large bowl with 2 T. lemon juice.
Dice 1 Cucumber to make 1 C.
Add 1 C. whole milk yogurt to the bowl with the onions. Add 1/2 t. garam masala powder and a dash of cayenne pepper. Whisk to combine, then add the cucumbers.
Season with salt and pepper to taste.
For the Fritters:
Mince or grate onion to make 1 C.
Grate 1 lb. of potatoes. Place in a colander and press down firmly to remove as much water as possible.
Husk 2 ears of corn, then carefully cut the kernels off the ears into a bowl.
Combine the ingredients in a bowl. Beat 2 eggs in a separate bowl, then add to the other ingredients. Sprinkle in 1/2 C. flour plus 1/2 t. each turmeric, paprika, coriander powder and black pepper plus 1 t. salt.Whisk in 1/2 C. finely grated parmesan cheese.
Using your hands, make small balls out of the dough, then press them flat.
Fry the fritters in peanut oil in a non-stick skillet until browned on both sides.
Serve with the raita.