Corn Pakoda | Crispy Corn Fritters

Crispy corn pakoda (corn fritters) - Evening tea time snack or party appetizer and finger food.

5 from 2 votes

Corn Pakoda | Crispy Corn Fritters

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.

Prep Time15

Cook Time15

Course: Appetizer, Snack

Cuisine: American, Indian

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 18kcal

Author: Kushi

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 tsp Turmeric powder, 1 tsp Red chile powder, 1 tsp Cumin seeds, 2 Green chilies, 1 tbsp Ginger, 1 tbsp Curry leaves, 3 tbsp Coriander leaves, 1 tsp 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