Potato-Corn Fritters with Cucumber Raita

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.

 

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