Crispy Corn Pakoda Corn Fritters Recipes

CORN PAKODA

Steps:

• To make sweet corn pakoda, you can use corn on the cob or frozen corn.
• If using corn on the cob, cook them until soft. Scrape off the corn from the cob with a knife. If using frozen corn, just rinse them and drain very well. Make sure there is no moisture.
• Pulse them coarsely few times in a mixer jar or food processor. The mixture has to be coarse.
• Transfer to a mixing bowl.
• Add the rest of the ingredients except oil and mix. Adjust salt as needed.
• Heat oil in a deep pan for frying.
• Check if the oil is hot enough by dropping a small portion of the mixture. The dough has to rise without browning quickly.
• Drop small portions of this mixture to the hot oil.
• Fry until golden stirring often.
• Drain them on kitchen tissues. Serve sweet corn pakoda hot or warm.

CRISPY CORN FRITTER (INDIAN CORN PAKORA)

Steps:

• In a large mixing bowl add the corn kernels and red onion.
• Using your hand, squeeze and mash the vegetables through your fingers, mixing well and releasing corn milk.
• Add the Dry Ingredients to the vegetables, mixing well to form a wet, clumpy mixture. Add a tablespoon of water if needed to hold a scoop together (or tablespoon of chickpea flour if too loose) to fry.
• Heat vegetable oil in a large frying pan or saucepan (large enough to cook four pakoras at a time) over medium heat to reach 300°F.
• Use a 1/4 cup scoop and fry in batches of 4 to not over crowd and drop the oil temperature. Cook 3 minutes per side and golden brown. Drain on paper towel lined baking sheet and keep warm in oven (250°F ) while you finish frying remaining pakoras. Typically makes 12-14 pakoras.
• Serve hot and with tomato chutney, mint and coriander sauce or dipping sauce of choice.

CORN PAKODA

Steps:

• Boil two medium corn cobs in a pressure cooker or in a pot.
• Drain and let them cool. remove the corn kernels with a knife.
• Should yield approx 1.5 cup corn kernels.
• In a bowl, add corn kernels and 2 to 3 spring onions with their greens.
• Next add ½ inch ginger (finely chopped) and 1 green chilli (finely chopped).
• Add ¼ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder, 1 pinch asafoetida (hing), ¼ teaspoon crushed black pepper (optional), ¼ teaspoon fennel powder (optional) and salt as required. Mix well.
• Now add 1.5 cups gram flour (besan). Add ½ cup water. mix very well. Make a smooth flowing batter of medium consistency.
• Heat oil in a kadai or pan.
• Drop spoonfuls of the batter in medium hot oil and fry the pakoda till golden and crisp.
• Remove the fried corn fritters with a slotted spoon and drain them on paper towels to remove excess oil.
• Serve them hot with green chutney, mango chutney or tomato sauce.
• While serving, sprinkle some chaat masala on the corn pakodas.