Spicy Corn Fries

Parve, Vegetarian, Yeast, & Dairy Free

Makes enough for 6 servings

1 large onion
2 cloves garlic
1 large egg
1 Cup water
1 Cup cornmeal
1 Cup of corn kernels
1 Juice of a lemon
2 tbsp chopped parsley or coriander
1 tsp cumin
1 tsp coriander
1 fresh chili (optional) chose type you like and remove seeds so you are not head blasted
10 grinds of ground fresh pepper + salt to taste.
Oil for shallow frying.

Dice the onion and garlic; chop the chili. Dry fry the spices the coriander and cumin and then grind in a pestle (or smash with a rolling pin)

Beat the egg, add the water. Stir in the diced onion, chilli and parsley/coriander. Add the corn kernels (you can mash these down slightly if you prefer) and spices. Squeeze in the juice of a lemon - if you want to make them more lemony then add some of the zest too.

Fold in the cornmeal to make a thick batter.

Heat the oil in a shallow frying pan.

Drop tablespoons of the batter into the oil. Once they have set and bubbled flip them over about 2 minutes. Fry till golden. Serve hot with cucumber yogurt or a mint raita.

Gluten Free Spicy Corn Fries