Crispy Corn Fritter (Indian Corn Pakora)
User Reviews
5
Crispy Corn Fritter (Indian Corn Pakora)
Description
Crispy Corn Fritter (Indian Corn Pakora) uses a base of corn kernels mixed with sliced red onion, garlic, ginger paste, and optional chili for depth of flavor. The dry ingredients—besan (chickpea flour), rice flour, and an array of spices including Kashmiri red chili powder and garam masala—bind to the corn creating a moist, clumpy mixture that fries well into golden fritters. The fresh or dried curry leaves add distinctive fragrance and a layered taste. Deep frying these pakoras at a controlled temperature ensures a crispy exterior while keeping the inside soft and moist.
The frying process involves scooping the batter into hot oil, frying for about three minutes per side until golden and crisp, then draining on paper towels to remove excess oil. Multiple chutneys such as Sweet and Spicy Tomato or Mint and Coriander complement these fritters, enhancing their complexity and making them a flavorful snack or appetizer.
The recipe advises a substitute for Kashmiri red chili powder using smoked paprika and cayenne, maintaining flavor balance. These pakoras can be kept warm in an oven while frying remaining batches, so they stay crisp when served.
Ingredients
- 2 cups corn kernels cooked or thawed
- 1/2 medium red onion thinly sliced, 1/2 cup
- 1 tsp garlic minced or paste
- 1 tsp ginger paste
- 1 bird's eye chili minced (optional, for more heat
Dry Ingredients (mix in bowl)
- 1/2 cup besan flour , chickpea flour
- 2 tbsp rice flour
- 1 tsp Kashmiri red chili powder (See Note 1)
- 1/2 tsp cumin ground
- 1/4 tsp Turmeric ground
- 1/4 tsp kosher salt
- 1/4 tsp garam masala seasoning
- 1/8 tsp asafoetida ground, hing
- 10 curry leaves chopped if fresh, crushed if dried, dried
Frying
- 1 1/2 cups vegetable oil deep frying
Instructions
- 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. Now add the garlic, ginger paste, and chile. MIx all together.
- 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 with either Sweet and Spicy Tomato Chutney, Major Grey Chutney, Tomato Pachadi Chutney, Mint and Coriander Chutney or dipping sauce of choice.
Notes
- If Kashmiri red chili powder is unavailable, substitute with 3/4 teaspoon smoked paprika plus 1/4 teaspoon cayenne powder for similar heat and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Sodium | 106mg | 4% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 18mg | 20% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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