Indian Corn and Potato Fritters
Ingredients
| 2 large potatoes | ||
| (8oz) can of corn kernels, drained | ||
| 4 eggs, lightly beaten | ||
| 6 scallions, chopped | ||
| 1/2 cup dry bread crumbs | ||
| 2 tsp garam masala | ||
| 3 tbs oil | ||
| 2/3 cups plain yogurt | ||
| 2 tbs chopped fresh mint leaves | ||
| 2 tsps sweet chili sauce |
- Peel and coarsely grate the potatoes.
- Drain on paper towels and squeeze out the excess moisture.
- combine in a bowl with the corn, eggs, scallions, bread crumbs and garam masala. Mix well.
- Heat 2 tbs of the oil in a heavy frying pan.
- Cook heaped tbs of the mixture over medium heat for 2 minutes on each side until golden brown.
- Drain on paper towels and repeat with the rest of the mixture.
- For the dipping sauce, combine all ingredients in a bowl and mix well.
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