We have many fans of corn at our place. Steamed corn on the cob is generally what everyone prefers as the hubs buys a pack or two when he goes to the market. Our kids love freshly steamed corn slathered with Amul butter and sprinkled with some chilli powder and lime juice. I don’t generally buy canned corn kernels but since they were on offer a couple of weeks ago, a pack of 3 cans somehow made their way home. Now I am wondering what to make with them. Hunting for recipes is a breeze when you have a little sous chef to your aid. We were sifting through some old recipe books when we came across corn fritters but those were more Americanized with the addition of a lot of flour and eggs and so I decided to make a desi ‘pakodaesque’ corn fritters.
Since I made these on a whim I just built the recipe along the way, adding a bit of this and that and was prepared for many thumbs downs but thankfully they were very well received.
Corn fritters are super easy to make if you follow this recipe correctly. They are a great tea time accompaniment if you are in the mood to indulge. Think hot masala chai paired with these fritters on a dull rainy day. Since my kids are ravenously hungry around tea time I do indulge them sometimes instead of making do with store bought snacks. When I made these, my balcony was brimming with the final rays of the setting sun so I didn’t get many good shots but I am more than happy to have experimented with something that got polished off in a flash and was requested to be made again!
Looking for more corn recipes?
Babycorn Pepper fry
Easy and tasty corn fritters taste best when served with a hot cup of chai!
- 2 cups (300 grams) corn kernels (steamed)
- 1 medium sized onion finely chopped
- 1 small green chilli, minced
- 1/2 inch ginger minced
- 3 tablespoons all purpose flour
- 2 tablespoons rice flour
- 1/4 teaspoon jeera powder
- 1 teaspoon lime juice
- a pinch of garam masala
- 2 tablespoons coriander leaves
- salt to taste
- oil for deep frying
Pulse the corn kernels in a mixer/food processor and transfer into a bowl
Add the rest of the ingredients to make a stiff dough/mixture. It should be dry enough to shape into small balls without crumbling. Adjust the flour accordingly
Heat oil for deep frying. When a small ball of dough is dropped it should come up within 2 seconds with tiny bubbles formed around it. Your oil is now ready for frying
Drop about 5-6 lime sized portions of dough into the hot oil and fry till golden brown. Remove on an absorbent kitchen towel
Serve hot with ketchup or green chutney