Corn Pakoda (Fritters) is a crispy, flavorful, and addictive Indian tea-time snack ready in less than 30 minutes. These corn fritters are vegan, and also one of the best finger foods and appetizers for your party.
Discover some of the best Indian evening snacks, including Diwali favorites.
Crispy corn fritters
There is nothing more comforting than a plate full of crispy corn fritters with a hot cup of chai or coffee. These corn pakodas are made with sweet corn, besan (chickpea flour), and basic Indian spices. One of the best evening snacks, party appetizers, and a monsoon snack.
Fritters are called pakoda, pakora, bhajji, bhajia, vada, and bajo in different Indian languages. Overall, it's a bite-sized snack loved by people of all age groups. Give this a try at your Diwali party, birthday party, next cocktail mocktail party, or game night.
While here, also check out our new party snack and appetizer, like crispy corn cheese balls, paneer popcorn bites, and the trending kulukki sarbath.
Ingredients
Sweet corn: Fresh or frozen corn can be used.
Besan: Gram flour or chickpea flour is used to make traditional-style corn pakoda.
Ginger: for warm and pungent flavor.
Green chilies and red chile powder: For a spicy kick.
Coriander leaves and curry leaves: for fresh flavor and aroma.
Other spices: turmeric and cumin seeds.
Check out the recipe card for the full list of ingredients.
Make the batter
- In a bowl, combine sweet corn, turmeric powder, red chile powder, cumin seeds, green chile, ginger, curry leaves, coriander leaves, salt, and chickpea flour. Mix well.
- Now add a splash of water for binding and mix. This batter should be thick. If you have added too much water by mistake, sprinkle some besan (chickpea flour) to correct it.
Deep fry
- Heat oil in a pan over medium heat for frying.
- Drop a spoonful of the mixture into the hot oil. Leave it undisturbed for a minute. Flip and cook until crisp and golden on all sides.
- Remove with a splotted spoon and transfer it to a paper towel to absorb any excess oil.
- Serve hot and enjoy.
- It pairs very well with tomato ketchup or green mint chutney and hot masala chai.
Serving suggestions
- Corn pakoda or fritters are best served with tomato ketchup, green chutney, mint chutney, tamarind chutney, or even mayonnaise.
- Pair it with a hot cup of coffee or masala tea.
Tips
- Do not overcrowd the pan.
- For cheesy corn pakoda, add ½ cup of grated cheese to the batter if needed.
- For a street food vibe, try sprinkling chaat masala on top.
- Any pakoda tastes the best when served hot and fresh.
- Always fry on medium flame so that it gets cooked inside and becomes crispy outside, and cooks evenly.
- For extra crispiness, you can add ½ cup besan and ¼ cup flour while making the batter.
- Do not add too much water while making the batter. The batter should be thick. If you end up adding more water, adjust with besan or chickpea flour.
- If you have any fried leftovers, you can re-fry them to make them crispy again in oil or an air fryer.
More pakoda recipes
Recipe card
Corn Pakoda | Crispy Corn Fritters
Equipment
Ingredients
- 2 cups Sweet corn fresh or frozen
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chile powder
- 1 teaspoon Cumin seeds jeera
- 2 Green chilies finely chopped
- 1 tablespoon Ginger finely chopped or grated
- 1 tablespoon Curry leaves chopped
- 3 tablespoon Coriander leaves cilantro chopped
- 1 teaspoon Salt
- ¾ cup Chickpea flour besan, or gram flour
- Splash of water
- Oil for frying
Instructions
Make the batter
- In a bowl, combine sweet corn, turmeric powder, red chile powder, cumin seeds, green chile, ginger, curry leaves, coriander leaves, salt, and chickpea flour. Mix well.2 cups Sweet corn, ½ teaspoon Turmeric powder, 1 teaspoon Red chile powder, 1 teaspoon Cumin seeds, 2 Green chilies, 1 tablespoon Ginger, 1 tablespoon Curry leaves, 3 tablespoon Coriander leaves, 1 teaspoon Salt, ¾ cup Chickpea flour
- Now add a splash of water for binding and mix. This batter should be thick. If you have added too much water by mistake, sprinkle some besan (chickpea flour) to correct it.Splash of water
Deep fry
- Heat oil in a pan over medium heat for frying.Oil
- Drop a spoonful of the mixture into the hot oil. Leave it undisturbed for a minute. Flip and cook until crisp and golden on all sides.
- Remove with a splotted spoon and transfer it to a paper towel to absorb any excess oil.
- Serve hot and enjoy.
- It pairs very well with tomato ketchup or green mint chutney and hot masala chai.
Video
Notes
- Do not overcrowd the pan.
- For cheesy corn pakoda, add ½ cup of grated cheese to the batter if needed.
- For a street food vibe, try sprinkling chaat masala on top.
- Any pakoda tastes the best when served hot and fresh.
- Always fry on medium flame so that it gets cooked inside and becomes crispy outside, and cooks evenly.
- For extra crispiness, you can add ½ cup besan and ¼ cup flour while making the batter.
- Do not add too much water while making the batter. The batter should be thick. If you end up adding more water, adjust with besan or chickpea flour.
- If you have any fried leftovers, you can re-fry them to make them crispy again in oil or an air fryer.
Nutrition
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