Corn Pakoda Recipe, Corn Fritters Recipe or Corn Pakoda are a perfect tea time snack which are crispy crunchy from outside and soft from inside.
Pulse the corn kernels in a grinder just once to break them into small pieces.
Do not over grind.
Mix corn kernels, coriander, chilli, besan, rice flour, salt, lemon juice and ginger in a bowl.
Add little water to make a thick batter.
Heat oil in a pan.
Once the oil is hot, drop small portions of the batter in the hot oil and fry on medium low heat until the pakoras are crispy and browned.
Remove the pakoras on a tissue lined plate.
Serve hot with coriander chutney.
Do not make a paste of corn while grinding it. It should be coarsely ground.
The batter should be easily droppable. If by chance you have added more water in the batter, add some more besan to thicken it.
If rice flour is not available, you can add some cornflour to the batter.
Fry the pakoda on medium heat. If the heat is too high, they will not get cooked from the centre.
You can add some coarsely mashed boiled potatoes on the batter and make aloo corn pakoda.
You can also add finely chopped onion, green chillies, chopped curry leaves and red chilli powder to the batter.
Add grated cheese in the batter and make cheese corn pakoda.