This is actually a sweet-corn fritter (like many other things in India, it’s called a kebab). It’s true that you are not going to find fenugreek leaves or asafetida in too many supermarkets. It’s equally true that what is casually called corn fritters are properly named methi makai kebab, and “methi” means “fenugreek,” so you’d be making a mistake to leave it out. Omitting the asafetida — among the world’s most distinctive flavors — would also change the dish’s character for the worse. So make a special shopping trip and find these ingredients, which are sold in just about every market catering to a South Asian community.