Corn Pakoda (With Fresh Corn)
Crisy, nutty and spicy, these corn pakoda or indian corn fritters made with corn kernels, crushed peanuts, scallions, spices and gram flour.
Ingredients
- 1.5 cup corn kernels fresh or frozen sweet corn, I shucked 2 corns
- ½ cup scallions chopped, 4 stalks
- 2 tablespoon peanuts lightly roasted, crushed, see note on how to roast
- 2 tablespoon cilantro chopped
- 3 indian green chillies (hot), or use serrano, adjust to taste
- 1 teaspoon coriander seeds crushed
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder adjust to taste
- ½ teaspoon garam masala
- ¾ teaspoon salt adjust to taste
- 1 cup besan gram flour
- 2.5 cup Oil for Deep frying
Instructions
MAKE THE PAKODA MIX
- If using fresh corn, shave the kernels off the cob. Dont crush or process the fresh corn kernels. If you are using frozen sweet corn, thaw them and pat them dry with a paper towel using. Add the sweet corn kernels to a blender jar or food processor and crush a little bit.
- Add corn to a large bowl. Add the chopped scallions, cilantro, green chillies, crushed peanuts, all the spices and salt. Introduce the besan (gram flour).
- Start mixing using your hands. Fresh corn is very juicy and as you mix, slowly it will release its juices and you will be able to bind the pakoda mixture together. Be gentle in mixing and don't squish a lot else the mixture will become too sticky. I did not use water at all.
- Feel the pakora mixture, it should be soft but not wet. Refer to images in blog post to get an idea. Make small 15-18 round balls (using 1- 1.5 tablespoon) of the pakora batter. Tip - If you feel a difficulty in binding the pakoda batter, add more besan (if mixture becomes too wet). If the pakora mixture is feeling dry, add a tiny splash of water to bring it together.
Deep Fry The Pakodas
- Heat up oil for frying on low medium flame in a large skillet or kadai. If using thermometer, heat to 300F.
- Once the oil is hot, but not too hot, add 6-7 corn pakoda. Dont overcrowd. Avoid touching the pakodas for the first 2-3 minutes else they will start spreading.
- Once crisped, they will start floating on their own. Keep the flame constant low medium to make sure the pakodas don't remain raw from inside.Tip - Fry the pakodas in small batches to maintain the oil temperature and ensure even cooking. Overcrowding the pan can lead to uneven frying and soggy pakodas.
- Turn around using a slotted spoon and fry to golden brown on all sides. Using a slotted spoon, pick up from hot oil and drain on a paper towel to absorb excess oil. This step helps to keep the pakodas crispy. Serve.
Air Fry Instructions
- Make flatter balls of the pakora mixture for even browning.
- Preheat air fryer on 395F(200C) for 3 minutes. Layer the pakoras in a single layer on the air fryer basket. Spray 2-3 times with oil.
- Air fry for approximately 10-12 minutes, flipping using tongs mid way. When you flip, I recommend adding another spray of oil- keeps them moist.
Notes
- Use 1-2 tablespoon of fine rice flour or semolina for added crispiness. The rice flour helps to create a lighter and crunchier texture.
- Add any kind of spices and flavorings you like to the pakora mix.
- You may skip the peanuts if you wish.
- If you want, you could add chopped ginger or garlic to add more layers of flavor to these pakoras.
- You can add more or less green chilies, red chili powder, or other spices to suit your liking.
- Corn & Spinach Pakora - Chopped spinach works beautifully in this batter.
- High Protein Version - You could add crumbled paneer to the pakoda mix.
- Corn & Onion Pakoda- If you wish, skip the scallions and add sliced onions instead.
- Garlicky Flavor - Incorporate minced garlic into the batter for a delicious garlicky flavor.
Nutrition
Calories: 318kcalCarbohydrates: 6gProtein: 2gFat: 32gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 0.1gSodium: 131mgPotassium: 94mgFiber: 1gSugar: 1gVitamin A: 56IUVitamin C: 1mgCalcium: 8mgIron: 0.5mg
Tried this recipe?Let us know how it was!