Hello, it’s me, I’m still there! Maybe you didn’t notice, but I didn’t post anything for a whole month. Meanwhile it got really hot here, India has voted and I turned a year older. Happy birthday to me.. happy birthday to me.. gifts and congratulations are still welcome.
If you’d have come to my birthday party I’d offered you a cool beer and made you these tapioca corn fritters. They are light and crisp, a bit sweet from the corn, a bit spicy from the chilli. A very delightful snack.
Tapioca is also called sago or sabudana and is made from the cassava root. The little pearls might look a bit strange and artificial, but are just made from the powdered root. They are easily digestible and create a fantastic crunch once fried.
You have to soak the tapioca pearls overnight, but otherwise this recipe is super easy. I serve them with a fresh mint yogurt and some chilli sauce. If you want to make a full meal out of them, just offer some salad on the side.
Tapioca Corn Fritter with Mint Yogurt
Makes about 12 fritters.
Ingredients
For the fritters
- 3/4 cup small tapioca pearls
- 1/2 cup corn kernels (I used frozen)
- 2 small potatoes, boiled & mashed
- 2 green chillis, deseeded & cut in small cubes
- 1/2 teaspoon turmeric powder (optional)
- 1 teaspoon salt
- Oil for frying
For the mint yogurt
- 1 cup yogurt
- 2 tablespoons mayonaise
- 2 tablespoons fresh mint leaves, finely chopped
- 1/2 teaspoon salt
Instructions
Wash the tapioca pearls in a sieve. Put them in a bowl and cover with water. The water should stand about 1/2 inch above the pearls. Soak overnight in the fridge (or at least for 6 hours). The soaked pearls should be so soft that they can be mashed between your fingers. Drain thoroughly in a sieve.
Mix the tapioca, corn, potatoes and spices together by hand. You should have a sticky and easy to form mass. If it feels too loose you can add 1 teaspoon flour to make it a bit more dry. With wet hands form into 2 inch long, flat nuggets.
Heat 2 cm oil in a pan or wok till it’s very hot. Drop a bit of dough into it, if it sizzles and bubbles the temperature is right. Add the fritters and fry for 2 minutes on each side till they are golden brown. You might have to work in batches if your pan/wok isn’t big enough. Transfer to a paper-lined tray. Serve immediately. They will loose their crunch once cold but still taste nice.
Fresh Mint Yogurt
Mix all the ingredients till smooth.
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