Corn Potato Spinach Fritters- Rachna Nagrani -Ahemdabad

Tasty Tales

Corn Potato Spinach Fritters- Rachna Nagrani -Ahemdabad

Monsoon – The most awaited season is welcomed with open arms after a tiring and scorching summer. Cool showers bring down the soaring temperature. The weather becomes cool, lazy and romantic. Monsoon is a season to rejoice. Monsoon may not be our favorite due to water logging and interrupted transport services but it is our most favorite because of the delicacies we can crave and munch on this food for rainy season. Fried pakodas, bhajiyas , wadas are the most desired food for this season in every house. Let’s not forget monsoon is not complete without “Corn”.

Tasty Tales

Tasty Tales – Rachna Nagrani

Though corn is easily available throughout the year, it somehow is more special in the rainy season. Corn kernels pack a protein punch. The protein quality of corn is pretty decent. It’s also rich in vitamin B.

It is pure pleasure to gorge on some tasty, hot and lip smacking snack along with a cup of hot tea or coffee. Keeping in mind the season and it’s craving for food I made something new and exciting. CORN POTATO SPINACH FRITTERS , I’m here by sharing the recipe with you all.
Ingredients
Corn kernels – 1 cup
Shredded potato – 1 cup
Finely chopped spinach – 1 cup
Cumin seeds – 1tsp
Chopped green chilies – 2 to 3 nos
Salt to taste
Red chilli powder – 2 tsp
Gram flour – 2 cups
Water
Oil for frying
Baking soda -1/2 tsp
Method
Mix all the ingredients in a bowl, add water and mix it up to form a thick and lump free batter of dropping consistency. Heat oil in a pan or Kadai  for frying. Drop in the batter in small portions with your hands or spoon in the heated oil. Fry till they are crisp and golden. Take them out on a paper napkin to get rid of excess oil. Serve hot with chutney or ketchup.