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Corn Fritters with Roasted Bell Pepper Sauce

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Corn Fritters with Roasted Bell Pepper Sauce
  • Cook Time:
  • A snack the kids will love, corn fritters, is the perfect after school munch and it's delicious. Fried corn delights served with a tangy roasted bell pepper sauce.


  • For Corn Fritters:
  • 150 gm corn on the cob
  • 1 small onion, chopped
  • 2 garlic cloves
  • 2 green chilies
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp polenta
  • 1 Tbsp besan (gram flour)
  • 1 Tbsp maida
  • 1/2 tsp cumin powder
  • 1 Tbsp olive oil
  • 4-5 Tbsp of vegetable oil for frying
  • 1 big pinch smoked paprika
  • 1 tsp parsley, chopped
  • 2 Tbsp milk
  • 1 tsp red chilly powder

  • For the Sauce:
  • 1 red bell pepper
  • Salt and pepper to season
  • 2-3 tsp of olive oil
  • 1-2 tsp of red wine vinegar
  • 1 pinch of smoked paprika
  • 2-3 cloves of garlic


  1. If using corn on the cob, cut the corn kernels.
  2. If using frozen corn then defrost.
  3. In a pan, sweat chopped onions, garlic, corn kernels and chilies for 2 minutes.
  4. Transfer this into a food processor with polenta, maida, besan, baking powder, baking soda, cumin powder and paprika blits to make a stiff dough. Add a little milk if to dry.
  5. Shape this mix into small balls and deep fry until crispy brown.
  6. Serve with a roasted bell pepper sauce.

  7. For the Sauce:
  8. Rub the red bell pepper with salt, pepper and olive oil. Roast in the oven at 180 degrees
    Celsius or char on a grill.
  9. Transfer into a bowl and cover with cling film.
  10. This will crinkle the skin and make it easier to peel off.
  11. Slice into two, de-stem and de-seed.
  12. Using a food processor, puree the peppers along with garlic, salt, pepper, white pepper and
    paprika into a thick luscious sauce.

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