Crispy Corn Pakoda Recipe or Corn Fritters is an Indian Style, deep-fried Indian snack made from fresh sweet corn kernels. You can serve this for breakfast, evening snacks, or as a side dish with meals. These make delicious "After School Snacks" for kids!
-Originally posted on Feb 23, 2014, for BM#37 Edition under "After School Snacks".
I guess everybody would have some nostalgic moments associated with their growing-up days, especially when they get back tired from school and have something always waiting for them. I have so many memories of these when Amma would always have something ready for me, like Pappu Chekkalu, Masala Vadai, or Butter Murukku.
When I think about these, I feel so terrible, knowing my kids won't have this experience as I am not at home when they get back home. However, I make sure I have something ready for them and have either Amma or Athamma give them these. They have their rice and some snacks when they get back home. Other days when I manage to be at home for them, I make sure I have something for them, in terms of fried snacks, light tiffins, etc.
So when you want to make some quick pakoras, try these interesting pakoda with Sweet corn fritters, all fried and crispy.
Jump to:
Ingredients you will need!
Flours - I have used all-purpose flour, Rice Flour, and Corn flour. We normally use Gram flour or Besan in regular Pakoras, however, maida and rice flour make crispy pakoras.
Corn Kernels - You can use processed corn kernel that comes in tin or you can remove the kernels from the cob.
Spice - Use finely chopped Green Chillies
Other Ingredients - Finely chopped onions, coriander leaves, and curry leaves add extra flavour.
See the recipe card for quantities.
Instructions with Step by Step Pictures
I have used sweet corn kernels removed from the cob. However, you get ready to use kernels as well which makes the job easy for you.
Prepping for making Crispy Corn Pakoda Recipe
These are corn pakoda without besan. So I have used maida, rice flour, and corn flour to get a crispy pakora.
Have the onions chopped finely along with curry leaves and coriander leaves.
Deep frying the Pakoras
When you are ready to make the pakoras, heat the kadai with oil.
Mix the sweet corn with the flour along with other ingredients.
Add just enough water to make a thick batter.
Using a spoon, drop the batter into hot oil and deep fry on both sides.
Substitutions & Variations
Corns - Instead of kernels, you can use baby corn as well. In such cases, you will have to chop the baby corn into tiny bits before making pakoras.
Flour - You can go ahead and use Gram flour/ Besan to make these as regular Indian Pakoras as well.
For a variation, you can use other veggies if you want.
Equipment
We need a deep bottom pan or a kadai for deep frying. A mixing bowl to make the batter. A sharp knife to remove the kernels.
Storage
You can use ready-to-use kernels or store the cob as such, remove it just before making this snack.
Expert Tips for Crispy Corn Pakoda Recipe
When you are making pakoras using maida/all-purpose flour, making the pakoras will result in crispy pakoras.
Do not add water all in one go, slowly incorporate to ensure the consistency of the batter, which has to be thick.
If you want the Crispy Corn Pakoda Recipe to be crispier, add a teaspoon of Semolina/ Rava.
FAQ
You may end up with soggy fritters/pakoras when you have added more water than needed. When you have batter just about coating the veggies, the pakoras will be more crispy.
Though normally we make pakoras with Besan, this recipe calls for all purpose flour. So balancing it with Rice flour and corn flour will work well. You can add Corn Starch as well.
Looking for Ideas to serve these corn pakoras!
These Corn Pakoda make a good side dish with these one-pot meals:
Other Interesting Links you can check out:
Recipe
Crispy Corn Pakoda Recipe | Corn Fritters
Ingredients
- 3 tablespoon All Purpose Flour / Maida
- 3 tablespoon Rice Flour / Biyyam Pindi
- 3 tablespoon Corn flour / Mokkajonna Piṇḍi
- 1 cup Sweet Corn Kernels
- A sprig Curry leaves
- Few Coriander leaves
- 2 medium Green Chiles
- 1/2 cup Onions finely chopped
- Salt to taste
- Cooking Oil for deep frying
Instructions
- If you are using ready to use corn kernels, then wash and drain. Keep it aside.
- Else if you are using the corn on cob, remove the corn kernels and have it ready.
- In a mixing bowl, take all the ingredients and mix to a thick batter by adding as little water as needed
- Heat a pan with oil. Once the oil is hot, with a spoon, scoop out a small portion of the batter and drop in the hot oil.
- Using a spatula, flip the fritters on both sides and ensure even cooking is done.
- Drain on a kitchen towel and serve hot with sauce!
Notes
Nutrition
PIN This for Later!
Manjula Bharath says
wow such an tempting and delicious corn fritter 🙂 very delicious pakoda 🙂 I wud love to grab some right away !! ..
The Pumpkin Farm says
temtping and lovely looking fritters, they would taste great with a hot ketchup
Ruchi Indu says
Looks very easy to prepare... Good idea!!
Nivedhanams Sowmya says
so tempting!! tempting pakoda
Kalyani says
My after school snacks take me back to the pakoras made by grandmom :-)) lovely crispy ones - the corn variation
Nalini's Kitchen says
Delicious and crispy corn fritters ,makes me drool...I am also doing a recipe with corn for this theme..
divya says
Look amazing and yummy.
Harini-Jaya R says
Love these fritters, Valli.
Varadas Kitchen says
They look great. Great snack on a rainy day.
Pavani N says
One of my cousin made these recently and we really loved them. Your recipe looks similar and they look amazing.
Chef Mireille says
with the sweetness of corn, these pakodas must be so delicious
Ramya Krishnamurthy says
Yummy and will finish off with the sauce
Archana Potdar says
Wow such delicious pakodas. I can gulp them down in no time. One plate to go Ma'am!