Kasha corn fritters

Kasha Corn Fritters

Being a meat eater these days seems a bit like being a smoker 20 years ago (still socially accepted, but something that meat eaters are starting to feel guilty about). I know I’ve been posting a lot of meat dishes lately, so consider this recipe this week’s mia culpa (something I’m sure I’ll be doing with some frequency).

These shallow fried fritter’s are crispy on the outside and soft and spicy on the inside with little bursts of sweet crispy corn. Because there is no flour or egg to bind it all together it’s very delicate, but what it lacks in cohesiveness it makes up in a wonderful soft crumbly texture on the inside. I suppose this may also qualify as gluten-free, though I’m no expert.

If you can get your hands on fresh curry leaves, they add a wonderful fresh aroma that’s a bit hard to describe. I got a bag from a co-worker who picked them up at a spice market here in Manhattan. They shouldn’t be confused with “curry powder” as they are not related. Curry powder, as it turns out, is a British blend of spices created to approximate the taste of “Indian food”… who knew?

2 C cooked kasha (make it with a little extra water)
1/2 C fresh corn (or well drained canned/frozen corn)
6-8 small fresh curry leaves cut into a chiffonade (optional)
1 serrano or jalepeno pepper seeded and minced
1/4 C minced onion
2 tsp Garam Masala
1/2 tsp kosher salt
fresh ground black pepper

oil for frying

When cooking the kasha, make sure you add some extra water (how much will depend on the type of kasha you’re making). The idea is to get it to a soft state where it turns into a paste as you stir it. I know, this sound unappealing but it’s essential to get the ingredients to bind into patties and the frying will fix the texture. If it’s not pasty enough, try adding a bit more water and cooking for a little longer.

Mix all the ingredients together until it forms a rough paste.

Heat a pan over medium heat adding a thin layer of oil that’s thick enough to cover the bottom of the pan. When the oil is hot, form a ball of kasha mixture between your palms then squish it flat making sure all the edges are sticking together.

Gently place this in the hot oil. Be very careful as the corn will have a tendency to pop, splattering hot oil everywhere (if you have a spatter shield, it might be a good idea to use it). Repeat with the rest of the kasha until the pan is full. Wait until you see the sides of the fritters turn golden brown, then using 2 spatula’s (1 on top, 1 on the bottom), flip the fritters over cooking until the second side is well browned. You mean need to clean up the floaties in the oil between batches so they don’t burn.

Remove to a plate lined with several layers of paper towels and allow to drain. Serve immediately. I served them with some Thai sweet chili sauce and a mint yogurt sauce (1/4 C plain yogurt, 1 Tbs minced mint)

  • http://closetcooking.blogspot.com/ Kevin

    Those corn fritters look good. I am curious as to how curry leaves taste now.

  • http://closetcooking.blogspot.com/ Kevin

    Those corn fritters look good. I am curious as to how curry leaves taste now.

  • http://kitchenmusings.typepad.com/ veron

    I made corn-fritters in boot camp class at the CIA. Your version with curry sounds very interesting.

  • http://kitchenmusings.typepad.com veron

    I made corn-fritters in boot camp class at the CIA. Your version with curry sounds very interesting.

  • http://www.sugarbar.org/ diva

    great flavours working here! your blog’s just too cool. love all the posts. this one’s definitely going to b in my head all day. yummy

  • http://www.sugarbar.org diva

    great flavours working here! your blog’s just too cool. love all the posts. this one’s definitely going to b in my head all day. yummy

  • http://hampiesandwiches.blogspot.com/ eileen

    Oh, those look really great! I bet all kinds of different grains would work. Thanks for the ideas!

  • http://hampiesandwiches.blogspot.com eileen

    Oh, those look really great! I bet all kinds of different grains would work. Thanks for the ideas!

  • http://whiteonricecouple.com/ White On Rice Couple

    a big thumbs up to you for using curry leaves and on this great dish!

  • http://whiteonricecouple.com White On Rice Couple

    a big thumbs up to you for using curry leaves and on this great dish!

  • http://smitaservesyouright.blogspot.com/ Smita

    oh – delightful! can’t wait to try it!

  • http://smitaservesyouright.blogspot.com Smita

    oh – delightful! can’t wait to try it!

  • http://tofufortwo.net/ Anni

    You made me smile with your comparison of smokers and meat-eaters!

    I don’t believe that the feeling of guilt will really make the world a better place, but still, I kind of hope more people in Finland realized that eating meat isn’t exactly ideal… Here, vegetarianism is still pretty marginal.

    And these fritters sound and look fabulous – kasha is something I’ve been meaning to use more in my cooking. I appreciate you posting a vegan recipe, I’d just have to use soy yogurt instead of dairy in the mint sauce!

    -Anni.

  • http://tofufortwo.net/ Anni

    You made me smile with your comparison of smokers and meat-eaters!

    I don’t believe that the feeling of guilt will really make the world a better place, but still, I kind of hope more people in Finland realized that eating meat isn’t exactly ideal… Here, vegetarianism is still pretty marginal.

    And these fritters sound and look fabulous – kasha is something I’ve been meaning to use more in my cooking. I appreciate you posting a vegan recipe, I’d just have to use soy yogurt instead of dairy in the mint sauce!

    -Anni.

  • http://smitaservesyouright.blogspot.com/ Smita

    Made these over the weekend and they were GREAT! The curry leaf chiffonade is pure genius. Will eventually get around to writing about these dreamy little guys, but in the meantime, thank you for sharing!! This is awesome!

    Smita

  • http://smitaservesyouright.blogspot.com Smita

    Made these over the weekend and they were GREAT! The curry leaf chiffonade is pure genius. Will eventually get around to writing about these dreamy little guys, but in the meantime, thank you for sharing!! This is awesome!

    Smita

  • marc

    Thanks Smita! Seeing comments like yours makes this blog worth writing :-D

  • marc

    Thanks Smita! Seeing comments like yours makes this blog worth writing :-D

  • http://www.mangopowergirl.com/ Mango Power Girl

    This is making my mouth water…it’s reminding me of various fritters my mother would make out of corn…Never had Kasha before, so will be worth trying.

  • http://www.mangopowergirl.com Mango Power Girl

    This is making my mouth water…it’s reminding me of various fritters my mother would make out of corn…Never had Kasha before, so will be worth trying.

  • Emma

    I don’t know who you’re hanging around with but if as a meat eater you’re starting to feel like the kind of social pariah that smokers are now, then perhaps it’s time to get some new friends!

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

Curry-Flavored Grilled Clams
Kabocha Turkey Pasta
Ratatouille
Paella
Kimchi Pasta Recipe
Firecracker Curried Scallops with Linguine
Chickpeas with spring greens
Wallpaper Wednesday: Statue of Liberty