Indian Corn and Potato Fritters


  • 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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