Читать книгу Gordon Ramsay’s Great Escape: 100 of my favourite Indian recipes - Gordon Ramsay - Страница 26

200g fresh sweetcorn kernels (or drained tinned ‘sweetcorn)

2 tbsp vegetable oil, plus extra for deep-frying

2 garlic cloves, peeled and finely chopped

1.5cm ginger, peeled and grated

1 small onion, peeled and finely chopped

sea salt

200ml whole milk

100g curd or cottage cheese

1 green chilli, deseeded and finely chopped

1 tsp ground cumin

1 tsp dried mango powder

2 tbsp chopped coriander

150g gram (or plain) flour

I am a big fan of these fritters; they are ideal starters as they have a good balance of mildly hot, sweet and savoury flavours to whet the appetite. You can use any fresh cheese in the batter. I have made these fritters with homemade paneer and even left some of the sweetcorn kernels whole for extra texture.

Put the corn kernels into a food processor and blend to a rough purée. Scrape into a bowl and set aside.

Heat the oil in a pan until hot. Add the garlic, ginger and onion and fry for 4–6 minutes, until the onion is soft and translucent. Add the puréed corn and a pinch of salt and cook for 2–3 minutes. Pour the milk into the pan and bring to a simmer. Gently stir over a medium heat and cook for 3–5 minutes until the mixture is thick and creamy.

Transfer the mixture to a large bowl and stir in the cheese, chilli, cumin, dried mango powder and coriander. Taste, and adjust the seasoning as necessary. Stir in enough flour to get an evenly combined, thick batter.

Preheat the oven to the lowest setting and heat 6cm of oil in a deep saucepan (or a deep-fryer) to 170–180°C. Carefully drop spoonfuls of the batter into the hot oil – do not overcrowd the pan as this will cause the temperature of the oil to drop. Deep-fry for 4–6 minutes, turning frequently, until golden brown all over. Drain on a baking tray lined with kitchen paper and keep warm in the oven while you fry the rest. Serve immediately while the fritters are still warm and crisp.