Crispy Corn Pakora recipe

Corn Pakoda is a delicious teatime snack or Indian starter dish made with sweet corn. One of our favourite Monsoon snack Corn fritters/pakora is one of best corn recipes that taste incredibly delicious. Deep-fried crispy corn pakora is made with chickpeas flour, sweet corn and regular Indian spices.

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There's something special about enjoying a plate of crispy, golden pakoras with a hot cup of chai, especially during the monsoon or on a cool evening. Among the various types of pakoras, Sweet Corn Pakora holds a special place in my heart. The combination of sweet corn kernels, spicy batter, and a crunchy texture makes it an irresistible snack that’s easy to prepare at home. Let me guide you through this recipe so you can experience the same joy I do every time I make it.

What Are Sweet Corn Pakoras?

Sweet Corn Pakoras, also known as Corn Pakodas or Corn Fritters, are a popular Indian snack made by deep-frying sweet corn kernels coated in a spiced gram flour batter. These crispy treats are not only delicious but also quite versatile, making them a favorite at parties, family gatherings, or even as a simple snack to satisfy those sudden hunger pangs.

Ingredients You’ll Need

Before we dive into the cooking process, let’s gather all the ingredients. Here’s what you’ll need:

• 1 cup sweet corn kernels (fresh or frozen)
• 1 cup gram flour (besan)
• 1 tablespoon rice flour (for extra crispiness)
• 1 medium onion, finely chopped
• 2-3 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• A handful of fresh coriander leaves, chopped
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon garam masala
• Salt to taste
• Water as needed (to make the batter)
• Oil for deep frying

How to Make Sweet Corn Pakoras

Now that we have everything ready, let's start making these delightful Sweet Corn Pakoras.

1. Prepare the Batter

In a mixing bowl, combine the gram flour, rice flour, chopped onions, green chilies, ginger-garlic paste, cumin seeds, turmeric powder, red chili powder, garam masala, and salt. Mix well.

Add the sweet corn kernels and chopped coriander leaves to the dry mixture. If you're using frozen corn, make sure it’s thawed and drained of excess water. Fresh corn works best as it retains a nice crunch after frying.

Gradually add water to the mixture, stirring constantly until you achieve a thick, sticky batter. The batter should be thick enough to coat the corn kernels without being too runny.

2. Heat the Oil

Heat oil in a deep frying pan over medium heat. You need enough oil to allow the pakoras to float and cook evenly. To check if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough for frying.

3. Fry the Pakoras

Using your fingers or a spoon, drop small portions of the batter into the hot oil. Be careful not to overcrowd the pan, as this can lower the oil temperature and make the pakoras soggy.

Fry the pakoras until they turn golden brown and crispy on all sides. This should take about 5-7 minutes per batch. Once done, remove them using a slotted spoon and drain the excess oil on a paper towel.

4. Serve Hot

Sweet Corn Pakoras are best enjoyed hot, straight out of the fryer. Serve them with a side of green chutney, tamarind chutney, or simply with ketchup. They also pair wonderfully with a cup of masala chai.

Tips for the Perfect Sweet Corn Pakoras

To ensure your Sweet Corn Pakoras turn out perfectly every time, here are a few tips I’ve learned from my own kitchen experiments:

1. Consistency of the Batter: The batter consistency is crucial. If it's too runny, the pakoras won't hold their shape. If it's too thick, they might turn out too dense. Aim for a thick but slightly flowy batter.
2. Rice Flour for Crispiness: Adding rice flour to the batter gives the pakoras an extra crunch. Don’t skip this step if you want that perfect crispy texture.
3. Oil Temperature: Maintaining the right oil temperature is key. If the oil is too hot, the pakoras will brown too quickly on the outside but remain undercooked inside. If the oil is not hot enough, they will absorb more oil and become greasy.
4. Fresh Ingredients: Use fresh sweet corn for the best flavor and texture. Frozen corn works too, but make sure it's completely thawed and dry before adding it to the batter.
5. Customization: Feel free to experiment with spices. You can add crushed fennel seeds for a different flavor, or a pinch of asafoetida (hing) for a traditional touch.

Why You Should Try Sweet Corn Pakoras

There are plenty of reasons to love Sweet Corn Pakoras. They are:

• Quick and Easy: These pakoras come together in no time, making them a great snack option when you’re short on time but want something delicious.
• Versatile: You can serve them as an appetizer, a side dish, or a snack. They’re also great for lunchboxes or picnics.
• Vegetarian and Gluten-Free: As they are made with gram flour, these pakoras are naturally gluten-free, making them suitable for those with dietary restrictions.
• Crowd-Pleaser: Their crunchy exterior and flavorful interior make them a hit with both kids and adults.

Frequently Asked Questions (FAQs)

1. Can I bake Sweet Corn Pakoras instead of frying?

Yes, you can bake them if you prefer a healthier option. Preheat your oven to 180°C (350°F), shape the batter into small patties, and place them on a greased baking tray. Bake for 20-25 minutes, flipping halfway through, until they are golden and crispy.

2. Can I store leftover pakoras?

Sweet Corn Pakoras are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. Reheat them in an oven or air fryer to restore their crispiness.

3. What other ingredients can I add to the pakoras?

You can add a variety of ingredients to your pakoras, such as chopped spinach, grated carrots, or even paneer for a twist. Just make sure to adjust the batter consistency accordingly.

4. How do I make the pakoras less spicy?

If you prefer a milder flavor, reduce the amount of green chilies and red chili powder. You can also skip the chilies altogether and add more cumin seeds or fennel seeds for a different flavor profile.

Sweet Corn Pakoras are a delightful snack that’s sure to impress anyone who tries them. The sweet burst of corn in every bite, combined with the spicy, crispy batter, makes them an irresistible treat. Whether you’re making them for yourself or serving them at a gathering, these pakoras will disappear from the plate in no time.

So the next time you’re craving something crispy and satisfying, give this Sweet Corn Pakora recipe a try. Trust me, you won’t be disappointed!

More Corn Recipes

1. Corn fritters
2. Corn Aloo Tikki
3. Sweet corn soup
4. Bhutte ka Kees

More Pakoda Recipes

1. Unique Panion Pakora
2. Methi Pakora Recipe
3. Methi Na Gota - Gujarati Pakora
4. Corn Pakoda
5. Air Frier Methi Pakora
6. Stuffed Paneer Pakora
7. Aloo Pakora
8. Unique Egg Pakora Recipe
9. Best Pakora Recipe Collection

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