Directions
Step 1
In a medium bowl, stir collectively the corn, onion, cilantro, chile powder, coriander, and cumin, and season to style with salt. Sift the chickpea flour over the elements and toss gently. Add the glowing water and use your fingers to combine, completely coating the greens within the skinny batter.
Step 2
Into a big, heavy-bottomed pot fitted with a deep-fry thermometer, pour the oil to a depth of 1½ inches and turn the warmth to medium-high. When the temperature reads 340°F, working in batches, rigorously drop the batter by rounded tablespoons into the oil (keep away from crowding the pan) and fry till crispy and golden brown, 2–2½ minutes. Utilizing a slotted spoon, switch the fritters to a paper towel-lined baking sheet to empty.
Step 3
Serve sizzling, with mint-and-cilantro chutney, if desired.
