Buckwheat Kasha Corn Fritters with Mint Yogurt chutney
Ingredients
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
2 tsp Garam Masala
1/2 tsp kosher salt
fresh ground black pepper
oil for frying
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.
Top with mint chutney. (1/4 C plain vegan yogurt, 1 Tbs minced mint, salt optional)
