Spiced Corn Fritters

• 1/2 cup all purpose flour
• 1/4 cup corn meal
• 1/4 cup gram flour (also known as garbanzo or chickpea flour)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 egg, lightly beaten
• 1/2-3/4 cups milk
• 3/4 cup fresh or frozen and defrosted corn kernels
• 1/2 small onion, diced
• 1 clove of garlic, crushed
• oil for frying (I prefer sunflower oil)
• sweet chili sauce to serve

1. Mix together the dry ingredients in a large mixing bowl with a whisk.
2. Beat the egg with 1/2 cup milk. Add the liquid to the batter and stir well. Add additional milk, one tablespoon at a time, if needed in order to reach the desired consistency. You want a batter about the thickness of a dense muffin batter.
3. Add the corn, onion and garlic. Stir until combined.
4. Heat oil for frying in a large wok. Oil is ready when a small drop of batter dropped into the wok instantly starts bubbling. Drop teaspoons of batter into a wok oil. Cook for 1-2 minutes on each side or until evenly browned. Drain on paper towels. Keep in a warm oven until all fritters are done.
5. Serve with sweet chili sauce or condiment of your choice.

flour, corn meal, gram flour, baking powder, salt, sugar, chili powder, ground cumin, egg, milk, corn kernels, onion, clove of garlic, oil, sweet chili sauce

Taken from food52.com/recipes/3134-spiced-corn-fritters (may not work)