Time – 45 Minutes to prepare


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 


If using corn on the cob, cut the corn kernels. 

If using frozen corn then defrost.

In a pan, sweat chopped onions, garlic, corn kernels and chilies for 2 minutes.

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.

Shape this mix into small balls and deep fry until crispy brown.

Serve with a roasted bell pepper sauce.

For the Sauce: 

Rub the red bell pepper with salt, pepper and olive oil. Roast in the oven at 180 degrees 
Celsius or char on a grill. 

Transfer into a bowl and cover with cling film.

This will crinkle the skin and make it easier to peel off.

Slice into two, de-stem and de-seed.

Using a food processor, puree the peppers along with garlic, salt, pepper, white pepper and 
paprika into a thick luscious sauce.