"This recipe is the best of both worlds between a flavorful Indian onion Bhaji and a gourmet corn pancake traditionally prepared in the South of the United States. Your friends and family will say that the real secret is in the cilantro, lime, and sriracha mayonnaise dip. This creamy dip perfectly balances spicy, sweet, and tangy flavors. It’s the perfect bite to share at parties, potlucks, and happy hours and why not for the Super Bowl? In all cases, this snacky snack will steal the show."
Corn Fritters (Bhaji Style) with Cilantro and Sriracha Mayo Dip
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Prep time: 15mins
Cook time: 25mins
Serves or Makes: 18-24 fritters
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.
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