Sweet corn pakoras
Sweet corn pakoras or corn fritters are tempting deep fried snack recipe which is very popular in India. This recipe is widely consumed during monsoon in india and are made from fresh sweet corns and gram flour which is a perfect tea time snack. This pakora is typically 20 min recipe.
Servings 25 medium pakoras
Equipment
- pan to deep fry pakoras
Ingredients
- 3 cups sweet corns
- 1 inch ginger
- 1 small green chili
- salt to taste
- 1 tbsp fresh coriander leaves
- ½ tsp sugar optional
- ¼ cup + 1 tbsp gram flour(besan)
- 2 tbsp rice flour
- ¼ tsp cumin
- ½ tsp white sesame
- ¼ tsp red chili powder optional
- ½ tsp turmeric powder
Instructions
- Pulse the corn kernels,ginger and green chili in a grinder to make a coarse paste. Also, If you want to add onions, then add it along with the corn kernels to make a paste.
- Do not over grind.
- Mix corn kernels, coriander, red chilli powder, turmeric powder, besan, rice flour, salt, sugar, cumin, sesame and fresh coriander in a bowl.
- Mix well and you will get a thick batter. There is no need to add extra water.
- Heat oil in a pan.
- Once the oil is hot, drop small portions of the batter in the hot oil and check. if the pakora does not break, then you are good to go with the frying. if it breaks then add 1/2 to 1 tbsp more of the gram flour (besan) and refrigerate for 1 hour.
- Make medium size balls and place them in hot oil. fry on medium-low heat until the pakoras are crispy and browned.
- Remove the pakoras on a tissue lined plate.
- Serve hot with coriander chutney, tamarind chutney or tea.
Video
Notes
- make sure to discard water if there are any water present after squeezing corn(if using canned corn).
- add more green chilli if you are looking for more spicy pakoda.
- You can add onion too. Add 1 medium size finelly chopped onion for this measurement.
- To make pakoda more crispy, replace rice flour with corn flour.
- fry the corn pakoda on medium flame, else they wont be crispy.
