Makes: 16 pieces

INGREDIENTS

• 2 ears fresh corn, kernels removed from cobs (about 1 cup)
• 2 eggs
• ½ cup chopped green onion
• 1 teaspoon chopped garlic
• 1/2 cup all-purpose flour
• 1/4 cup rice flour
• 1/2 teaspoon baking powder
• 1 teaspoon curry powder
• 2 cups vegetable oil for deep frying
• Salt and pepper to taste

METHOD

Whisk corn, eggs, green onion, and garlic in a bowl.

Mix flour, rice flour, baking powder, curry powder, salt and pepper in a separate bowl.

Stir wet ingredients into dry. The batter should be thick.

Heat ½ inch oil in a large skillet over medium-high heat until hot, and then add the batter by tablespoons. Fry until golden, flip and cook the other side, about 2 minutes.  Serve with chutney