Corn, Potato & Peanut Stuffed Fritters – Low guilt kind…

Corn Potato Peanut Stuffed Fritters – Low guilt kind… Succulent and meant to be had piping hot, finger licking & smacking of yumminess!

It’s Wednesday.. Do you know what that means ? Yep Just 2 more days of school madness until weekend hits. Then we have a new kind of madness. The weekend kind.. Is it just us or are most families do the crazy loopy loony tunes dance. Just before you go and prescribe anything, I just want to state on record. It’s the happy crazy kind. Cause busy is always better than keeping your mind idle! Shudder!

It’s such a beautiful day today that I did not even mind the constant din of the construction crew. Does estrogen high leads to such things? Who knows? Maybe yes and maybe a no? In any case there I had made all the prep for my kids favorite baingan bhartha ( recipe up pretty soon ) when on foraging in the pantry, inspiration struck. 

This particular kind is a mix of this and mix of that – If you have read through my blog posts , you would know that inspiration strikes me at the strangest of the times and places. So a combination of bhajji, bonda, pakora or hush puppies – in this Kuzhipaniyaram or appe pan.

This recipe yields enough to satisfy the after -school craving, of course ably supplemented by a cup of milk and a fruit. And if A1 comes from particularly grueling day, then a slice of banana bread too !

Pick one!
Pick one!

Yield : About 24 pieces   Serves: 2, 4 depending on the hunger level!  

Prep time : 20 min        Cooking time : 20 min

Ingredients :

For the stuffing mix

  • Potatoes : 2 -3 , Medium sized, Boiled and mashed
  • Onion : 1 – small size or replace with scallions – optional : finely chopped
  • Fresh or frozen Corn Kernels : 1.5 cups. I used the frozen one and microwaved it for about 2-3 minutes, so they were tender
  • De skinned Raw peanuts : 1/4 -1/2 cup, roasted and pounded very very coarsely
  • Kasuri Methi : 1/4 tsp. Finely crush and then add to the mix.
  • Turmeric powder : 1/4 tsp.
  • Amchur : 1/4 tsp
  • Jeera – Dhania powder : 1/4 tsp
  • Chilli powder : 1/4 tsp ( completely dependant on your spice levels )
  • Mix of cilantro and mint fresh herbs : chopped finely : 1/4 cup
  • Salt : 1 tsp, adjust to taste

 Batter mix :

  • Besan or Chickpea flour : 1 cup
  • Rice flour : 1/4 cup
  • Kashmiri chilli powder : 1 tsp
  • Ajwain seeds : 1/4 tsp
  • Baking soda : a very tiny pinch ( 1/8 of a tsp). Optional
  • Water : 1/2 cup ( to be added in stages )

Method:

Vegetable stuffing :

  • In a large mixing bowl, mash the potatoes , preferably the yield is with very little lumps.
  • Add in the chopped fine onions or scallions if using.
  • Roughly pound or crush the tender corn . The idea is it is slightly smashed but whole kernels of some of it is visible. YOU DO NOT want to make it a paste.
  • Add in the rough pounded peanuts ( again optional).
  • Add in all the dry spices , salt and fresh herbs.
  • Mix it well . Taste test it for spice and salt levels and adjust if needed.
  • Make small 1.5- 2 inch balls out of it. The idea is these get coated in the batter and get pan fried in the appe pan. So the size of it completely depends on the scoop of your pan. 

Batter cover:

  • In a smaller mixing bowl, add in all the dry ingredients of the batter mix and mix it well.
  • Add water in stages so you have a very thick consistency. Preferably the pancake batter consistency.
  • Too watery and it will not coat well, too thick and it would be too dry for the fritter.
  • You might need more or less of the water , depending on the flour quality.

Cooking :

  • Heat the appe pan and either spray mist it or add a tsp of oil to each of the scoops.
  • Take a ball of stuffing mix, dip in batter cover and gently drop it in the appe pan.
  • It should sizzle and cook on medium-high heat.
  • Using a bamboo skewer , flip it to the other side in about 2-3 minutes.
  • Make sure they are nice and even brown when you take it out.
  • Patience Patience, do not make this in high heat, You will simply ruin it!

Serve with mint coriander chutney, hot and sweet sauce or just eat them plain.

Want to make it the traditional way : just deep fry them !

Have it with a cup of garam chai or cold coffee.. Either way you cannot go wrong!

 

Corn Potato Peanut Stuffed Fritters - Low guilt kind…
Serves 4
Corn Potato Peanut Stuffed Fritters - Low guilt kind…Hush puppies from the Indian subcontinent
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Prep Time
20 min
Cook Time
20 min
Total Time
45 min
Prep Time
20 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. For the stuffing mix
  2. Potatoes : 2 -3 , Medium sized, Boiled and mashed
  3. Onion : 1 - small size or replace with scallions - optional : finely chopped
  4. Fresh or frozen Corn Kernels : 1.5 cups. I used the frozen one and microwaved it for about 2-3 minutes, so they were tender
  5. De skinned Raw peanuts : 1/4 -1/2 cup, roasted and pounded very very coarsely
  6. Kasuri Methi : 1/4 tsp. Finely crush and then add to the mix.
  7. Turmeric powder : 1/4 tsp.
  8. Amchur : 1/4 tsp
  9. Jeera - Dhania powder : 1/4 tsp
  10. Chilli powder : 1/4 tsp ( completely dependant on your spice levels )
  11. Mix of cilantro and mint fresh herbs : chopped finely : 1/4 cup
  12. Salt : 1 tsp, adjust to taste
Batter mix
  1. Besan or Chickpea flour : 1 cup
  2. Rice flour : 1/4 cup
  3. Kashmiri chilli powder : 1 tsp
  4. Ajwain seeds : 1/4 tsp
  5. Baking soda : a very tiny pinch ( 1/8 of a tsp). Optional
  6. Water : 1/2 cup ( to be added in stages )
Vegetable stuffing
  1. In a large mixing bowl, mash the potatoes , preferably the yield is with very little lumps.
  2. Add in the chopped fine onions or scallions if using.
  3. Roughly pound or crush the tender corn . The idea is it is slightly smashed but whole kernels of some of it is visible. YOU DO NOT want to make it a paste.
  4. Add in the rough pounded peanuts ( again optional).
  5. Add in all the dry spices , salt and fresh herbs.
  6. Mix it well . Taste test it for spice and salt levels and adjust if needed.
  7. Make small 1.5- 2 inch balls out of it. The idea is these get coated in the batter and get pan fried in the appe pan. So the size of it completely depends on the scoop of your pan.
Batter cover
  1. In a smaller mixing bowl, add in all the dry ingredients of the batter mix and mix it well.
  2. Add water in stages so you have a very thick consistency. Preferably the pancake batter consistency.
  3. Too watery and it will not coat well, too thick and it would be too dry for the fritter.
  4. You might need more or less of the water , depending on the flour quality.
Cooking
  1. Heat the appe pan and either spray mist it or add a tsp of oil to each of the scoops.
  2. Take a ball of stuffing mix, dip in batter cover and gently drop it in the appe pan.
  3. It should sizzle and cook on medium-high heat.
  4. Using a bamboo skewer , flip it to the other side in about 2-3 minutes.
  5. Make sure they are nice and even brown when you take it out.
Notes
  1. Patience, Patience. Do not cook it in very high heat ! You will ruin it!
  2. Serve with a dollop of mint chutney or ketchup.
VeggieRumblings http://www.veggierumblings.com/

 

 

 

 

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