Crispy Potato and Corn Fritters with Onion

1.In a large mixing bowl, combine the grated potatoes, boiled corn kernels, and chopped onion. Mix well to combine all the ingredients evenly.

2.Add the all-purpose flour, cornmeal, baking powder, cumin powder, paprika, garlic powder, salt, and black pepper to the mixture. Stir until all the dry ingredients are well incorporated.

3.Add the chopped cilantro and the beaten egg to the mixture. Mix until everything is well combined and forms a thick batter.

4.Heat oil in a deep frying pan over medium heat. To test if the oil is hot enough, drop a small amount of the batter into the oil; it should sizzle immediately.

5.Once the oil is hot, scoop about 2 tablespoons of the batter and carefully drop it into the oil, flattening it slightly with the back of the spoon. Repeat this process, making sure not to overcrowd the pan.

6.Fry the fritters for about 3-4 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

7.Serve the crispy potato and corn fritters hot with your favorite dipping sauce or chutney.