Corn Fritters

Corn Fritters is a delectable shallow fried savoury cakes of sweet corns mixed with flour, eggs and  basic Indian spices/seasonings.

Fritters / Pakodas is a snack which one enjoys in every season and especially if it’s monsoon and a chilling weather, where one can non-sophisticatedly hop onto the fritters with a mug full of hot ginger tea, delightful, Isn’t it..??

And a twist or an addition to the snack surely doesn’t count on the relishment one gets when they get to know about the comforting graze in the beautiful atmosphere with everyone at home by the sunset. So, here I thought of making the extremely tasty and crunchy Corn Fritters. Corns themselves complement the monsoon and the joy of having fritters with it in them is just remarkable.

The nibbling of the few leftover Corn Fritters after everyone is done, doubles the flavour of it 😀

Also, whenever I make fritters, my Kids, they sneak peak into the kitchen and like a sonic they get all their homeworks and incomplete mess done… like real quick… I’m sure, these Corn Fritters.They really possess some sort of magic.

Having family together at the table, munching, chatting, sipping in the tea/ hot Chocolate/coffee is such a bliss. Not just this, they also help me deciding what must be made the next day. Trust me the most stressful thing is to make your brain work real hard to decide what should be the menu for the next day meal and supper. These are not restricted to monsoon, these Corn Fritters may also be added in an Iftar (The meal at the sunset) or for any occassion as an appetizer 

Onion, Aubergine, Baby Corn, Potato, Peas, Mirchi, Zucchini, Chana Dal and many more types of Fritters/Pakodas are very well reversed in the Asian Subcontinents and Especially in India and the neighboring countries with all the desi flavors.

These Corn Fritters aren’t just appetizing but those beautiful, juicy and tasty corn chunks are so delicious and mouth tendering, one can’t miss it over anything. The best thing about Corn Fritters is it goes with any type of sides and sauces, be it Tomato Ketchup, Mayonnaise (even mint/garlic mayo) or Mint Chutney.

Can we use Fresh Sweet Corn:

Yes, we can use fresh Sweet corn in this recipe, either blanched or on its own

The ingredients are all enticising and gives out a luscious outcome. Let me quickly list down the Ingredients and the method.

Preparation time: 30 minutes

Servings: 3 to 4

Ingredients:

1 can, sweet corn, drained completely ( I have used DelMonte Corn can)

1 cup, all-purpose flour

1 tablespoon, cream

1 medium egg, beaten

3 tablespoons, coriander leaves, finely chopped

1 green chili, finely chopped

½ teaspoon, garlic cloves, finely chopped

½ teaspoon, baking powder

½ teaspoon, garam masala powder

½ teaspoon, lemon juice

Salt and pepper to taste

Oil for frying

Method:

In a bowl, combine drained sweet corn, coriander leaves, green chili, garlic cloves, garam masala powder, lemon juice and cream.

Add egg and mix.  Add baking powder and all-purpose flour, mix to form a dough like mixture. You may feel the mixture is sticky but that’s absolutely fine.

Heat oil in a wide mouthed heavy bottom pan.  Grease your palms with some oil and take a portion of the mixture to form a patty.  Fry the patty on both the sides until golden brown and crisp.  Repeat the same for the whole mixture.

Take out the fried patty onto an absorbent towel.

Serve the corn fritters with sour cream and tomato ketchup.

Note:

If you feel the dough of the fritter is too watery you may add little more flour to make it hold the shape of fritters. Do not over add it.