Corn Pakora – Corn Fritters Recipe, How to make Corn Pakora – Corn Fritters

Corn Pakora – Corn Fritters Recipe with step by step photos and easy to follow instructions:

Corn Pakora – Corn Fritters are tiny morsels of creamy corn kernels and fresh spinach, wrapped in fragrant besan (chickpea flour or gram flour) and spices. These crispy Corn Pakora make a perfect snack to be enjoyed with afternoon tea. The Pakoras are best enjoyed on cold, damp rainy days. It is just one of those “pick-me-up” snacks.

A few weeks ago, one of my colleagues invited me and a couple of our former colleagues for a tea party at her place. I was thinking about what to bring to the party for a snack that will be easy to make and easy to re-heat. I was not in the mood to make anything sweet. Still carrying this thought in my mind, I went to pick up some vegetables from my garden … (yes, I still had vegetables…. cabbage, kale and swiss chard…. in my garden until mid-November.) As I was cutting the beautiful vibrant rainbow swiss chard, I just got the answer to my thought… I am going to make Corn Pakora with swiss chard and corn (that I have sitting in my fridge). Generally, I would use spinach but I did not want to take a trip to the supermarket just to buy a bunch of spinach, so I thought I would use fresh swiss chard.

Everyone really loved the Corn Pakora – Corn Fritters and I was asked if the recipe is on my blog; it was not then, but it is now.

Corn Pakora – Corn Fritters are so quick and easy to make, and they disappear even quicker. Other than enjoying these fritters as a snack with tea, I use it in salads, soups and even making a veggie wrap. There are many different types of pakora but my favorite is Onion Pakora . I often stuff it in pita pocket along with some fresh lettuce and cucumber to make a quick yet tasty veggie sandwich.

Corn Pakora – Corn Fritters freeze very well. You can either half cook the fritters before freezing, and then thaw it and re-fry before serving or you can fully cook the Pakora and then just reheat it in the oven before serving.

Corn Pakora – Corn Fritters are best enjoyed with Pudina Chutney, Imli Ki Chutney, Plum Sauce or just simple ketchup.

How to make Corn Pakora – Corn Fritters:

1. Measure and prepare all the ingredients beforehand.
2. If using fresh corn, remove corn kernels with a knife. Cut the onion into thin slices and separate the slices. Wash the spinach thoroughly and roughly chop it.
   
3. Add besan and all the spices.
   
4. Add water little by little to make a pancake-like batter. The batter should not be runny as it will not hold the shape when added to the hot oil. The batter should not be too thick either, the Pakora will not crisp up and it will taste very doughy…. doughy? Is that even a word? It probably is. I will google it later.
   
5. Heat oil in a wok or kadhai. The oil should be hot but not smoky hot. If the oil is too hot, the Pakora will quickly burn from the outside but will remain uncooked from inside. If the oil is not hot enough, then Pakora will spread in the oil and absorb too of much oil.
   The best way to check the oil temperature is to add just one Pakora to the oil. If the Pakora floats to the surface quickly without turning brown right away, then it is a green signal to go ahead and add more Pakora to the oil. Be careful not to add too many Pakora at once as it will bring the oil temperature down and turn the Pakora very soft.
   
6. When the Pakora are firm from one side; turn the Pakora once and cook it for about one minute before removing it from the oil. Keep each batch of Pakora separately in a single layer. This will keep the Pakora in shape. If you pile up Pakora on each other, it will press down the Pakora.
   
7. Almost there!! Now starting with the first batch, re-fry the Pakora. Why re-fry it? The Pakora will be much crispier when fried for the second time. This time fully cook the Pakora until golden brown on all sides. Pakora will feel light and sound hollow when cooked thoroughly.
   
8. Remove the Pakora from oil with slotted spoon and drain it on a paper towel to remove excess oil. Corn Pakora are best served with Imli Ki Chutney or Pudina Chutney.
9. Make yourself a cup of hot Masala Chai before you sit down to enjoy the pakoras. Enjoy and share your experience with me.
   
   
   Corn Pakora - Corn Fritters Recipe, How to make Corn Pakora - Corn Fritters

    

   

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   Prep time

   10

   Cook time

   20

   Total time

   30

    

   Corn Pakora - Corn Fritters are tiny morsels of creamy corn kernels and fresh spinach, wrapped in fragrant besan (chickpea flour or gram flour) and spices are everyone's favorite snack.

   Author: Raj Brar

   Recipe type: Appetizer

   Cuisine: Indian

   Serves: 5-6 servings

   Ingredients

   • 1 cup corn kernels
   • 1 medium onion, thinly sliced
   • 2 cups spinach, chopped
   • 2 cups besan (chickpea flour)
   • 1 green chili, finely chopped
   • ¼ cup fresh coriander, chopped
   • ½ tsp cumin powder
   • 1½ tsp coriander powder
   • ½ tsp red chili powder
   • ¼ tsp turmeric powder
   • ¼ tsp ground black pepper
   • ½ tsp of Kasoori Methi leaves, crushed
   • 1 tsp salt or to taste
   • Pinch of baking soda
   • Water as required
   • Cooking oil for deep frying

   Instructions

   1. Measure and prepare all the ingredients beforehand.
   2. If using fresh corn, remove corn kernels with a knife. Cut the onion into thin slices and separate the slices. Wash the spinach thoroughly and roughly chop it.
   3. Add besan and all the spices. Add water little by little to make a pancake-like batter. The batter should not be runny as it will not hold the shape when added to the hot oil. The batter should not be too thick either, the Pakora will not crisp up and it will taste very doughy.
   4. Heat oil in a wok or kadhai. (Follow manufacturer’s instructions if using a deep fryer). The oil should be hot but not smoky hot. If the oil is too hot, the Pakora will quickly burn from the outside but will remain uncooked from inside. If the oil is not hot enough, then Pakora will spread in the oil and absorb too much of oil.
   5. When the Pakora are firm from one side; turn the Pakora once and cook it for about one minute before removing it from the oil. Keep each batch of Pakora separately in a single layer.
   6. Now starting with the first batch, re-fry the Pakora. This time fully cook the Pakora until golden brown on all sides.
   7. Remove the Pakora from oil with slotted spoon and drain it on a paper towel to remove excess oil.
   8. Corn Pakora are best served with Imli Ki Chutney or Pudina Chutney.

   Notes

   Besan – Besan (gram flour), also known as chickpea flour or garbanzo bean flour, is a pulse flour made from ground grams available at some North-American supermarkets and easily available at all Indian grocery stores.
   
   Kasoori methi leaves – Kasoori methi leaves are dried fenugreek leaves, available at some North-American supermarkets and easily available at all Indian grocery stores.

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