- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Card
ingredients
- 1 1/2 cups chickpea flour (or all purpose flour)
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 2 large eggs
- 1/3 cup water
- 2 large onions, thinly sliced
- 1 1/2 whole kernel corn
- 2- 3 cups coconut oil (or other type oil), for frying
- 1 cup Lee Kum Kee Sriracha Mayo
- 1/2 cup Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Kosher salt and pepper, to taste
Method
Step 1
In a large bowl, whisk flour, baking powder, salt, cumin and red pepper flakes.
Step 2
Add the eggs and water. Mix into thick batter.
Step 3
Add the corn and onions. Mix until fully coated in batter. Use your hands.
Step 4
Heat a large skillet over medium-high heat. Cover the bottom of the pan with about 1 inch of coconut oil.
Step 5
Add 1 spoonful of batter in oil. Shape it as a thin pancake with your spoon. Cook 4-5 fritters at a time. Fry 1-2 minutes on each side until golden. Transfer fritters on paper towels to drain oil. Sprinkle a bit of salt on each fritter.
Step 6
To make the Sriracha mayo, combine the Lee Kum Kee Sriracha Mayo, Greek yogurt, cilantro, lime, and season with salt and pepper. Mix until completely combined.
Step 7
Serve warm fritters with dip, lime wedges and cilantro.