Sweetcorn Kurkure
These fantastic sweetcorn kurkure are spiced, crispy sweetcorn fritters from India and Pakistan. Chef Chet Sharma makes full use of the whole sweetcorn cobs by creating an emulsion made from oil infused with the cobs, and a smokey ash from the burnt husks.
Ingredients
Metric
Imperial
Corn cob oil and corn ash
- 4 sweetcorn, husks included
- 10g of black pepper
- 1g of fenugreek seeds
- 200g of grapeseed oil
Kurkure batter
- 80g of plain flour
- 40g of potato flour
- 40g of trisol (wheat dextrin)
- 5g of kosher salt
- 100g of water
- 2.5g of fresh yeast
Kurkure masala
- 45g of tomato powder
- 5g of cumin seeds, toasted
- 10g of chaat masala
- 1g of black pepper
- 20g of onion powder
- 1g of garlic powder
- 2g of citric acid
- 5g of deggi mirch
- 3g of caster sugar
- 3g of dried mango powder, (amchoor)
Yellow chilli emulsion
- 20g of confit garlic
- 20g of egg yolk
- 30g Pickled yellow chillies (Aji Amarillo is a good shop-bought alternative)
- 5g of lemon juice
- 2g of salt
- 2g of Kashmiri chilli powder, (yellow)
- 2g of xanthan gum, (optional)
- warm water, as required
To finish
- vegetable oil, for deep-frying
- kosher salt to taste
Equipment
- Coffee grinder
- Muslin cloth or a coffee filter
- Sous vide equipment (optional)
Method
Begin the day before. Remove the husks of the sweetcorn and place in a dehydrator or very low oven to completely dry out overnight
- 4 sweetcorn
- 10g of black pepper
- 1g of fenugreek seeds
- 200g of grapeseed oil
To make the oil, slice off the kernels from the cobs and reserve for the fritters. Place the cobs in a vac pac bag with the oil, pepper and fenugreek seeds, seal and steam at 90ºC for 8 hours or overnight. Leave to cool then pass through a coffee filter or muslin cloth. If you do not have sous-vide equipment, you can place the ingredients in a pan, bring to the boil then turn off, cover in clingfilm and leave to infuse overnight
To make the corn ash, take the reserved corn husks and use a blowtorch to burn them until completely blackened– we'd recommend you do this outside as it can get messy/ smoky. Leave to cool then blitz to a fine powder using a coffee grinder. Store in an airtight container
- 4 sweetcorn, husks only
To make the batter, mix the dry ingredients together. Divide this dry mix into two and then whisk in the water and yeast into one half until smooth. Store in the fridge over night and store the remaining flour mix in an airtight container
- 80g of plain flour
- 40g of potato flour
- 40g of trisol (wheat dextrin)
- 5g of kosher salt
- 100g of water
- 2.5g of fresh yeast
To make the kurkure masala, blitz the ingredients together in a coffee grinder. Store in an airtight container
- 45g of tomato powder
- 5g of cumin seeds, toasted
- 10g of chaat masala
- 1g of black pepper
- 20g of onion powder
- 1g of garlic powder
- 2g of citric acid
- 5g of deggi mirch
- 3g of caster sugar
- 3g of dried mango powder, (amchoor)
To make the yellow chilli emulsion, place the confit garlic and egg yolk in a small bowl and blend using a hand blender. Then slowly drizzle in 100g of the cob oil in as you blend to create an emulsion, adding a splash of warm water if it starts to split. Blend in the rest of the ingredients until smooth and store in the fridge until needed
- 20g of confit garlic
- 20g of egg yolk
- 30g Pickled yellow chillies (Aji Amarillo is a good shop-bought alternative)
- 5g of lemon juice
- 2g of salt
- 2g of Kashmiri chilli powder, (yellow)
- 2g of xanthan gum, (optional)
- warm water, as required
Heat a deep-fat fryer or pan of vegetable oil to 170ºC
Add the reserved tablespoons of the kurkure flour to the sweetcorn kernels and toss vigorously to bruise slightly. Add a few spoons of the batter and stir, then stir it into the reserved flour mix. Repeat this until you have a thick slurry, that should hold it’s shape when scooped
Dip a tablespoon in hot oil, then scoop out a nice round portion of Kurkure. Carefully drop into the hot oil and fry until golden on all sides. Repeat until all the mix is used up; this should yield between eight and 12 kurkure
Drain on kitchen paper then sprinkle liberally with the kurkure masala. Serve up with the yellow chilli emulsion sprinkled with some of the corn husk ash
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