Corn Fritters Recipe – Crispy Corn Pakoda for Rainy Day Cravings
Corn fritters, also known as Corn Pakoda, are a crispy, flavorful snack made from sweet corn, aromatic spices, and herbs. Perfect for rainy evenings, these golden delights pair beautifully with a cup of hot tea and green chutney. Whether you're using fresh or frozen corn, this quick snack will never fail to impress.
Ingredients
- 2 cups fresh or frozen sweet corn kernels
- ½ cup onion (finely chopped)
- 1 green chili (finely chopped)
- ½ teaspoon cumin seeds
- ½ teaspoon carom seeds (ajwain)
- 2 tablespoons coriander leaves (finely chopped)
- 3 bread slices (white or brown)
- 1 teaspoon corn starch
- Salt to taste
- Oil – for deep frying
Instructions
- Coarsely grind the sweet corn kernels along with cumin seeds and carom seeds using a mixer. Do not make a fine paste.
- Transfer the mixture to a mixing bowl. Add chopped onion, green chili, corn starch, coriander leaves, and salt. Mix well.
- Dip the bread slices briefly in water, squeeze out the excess, and crumble them into the corn mixture. Combine everything well to form a thick paste.
- Heat oil in a deep pan or kadhai.
- Take small portions of the mixture, shape into fritters/pakodas, and gently drop into hot oil.
- Fry on medium flame until golden brown and crispy on all sides.
- Remove on absorbent paper and serve hot with green chutney or ketchup.
Chef’s Tips
- Extra Crunch: Add 1 tablespoon of rice flour for an extra crispy texture.
- Herby Twist: Include mint leaves along with coriander for a refreshing touch.
- Veggie Add-ins: Mix in grated carrots or spinach for a healthier version.
- Cheesy Fritters: Add some shredded mozzarella or paneer for a cheesy bite.