Day 5 – Sweet Corn Pakoda ~ Sweet Corn Fritters

Couple of years ago when I was in India, I visited an aunt. Her maid or helper in the kitchen made yummy pakodas and she kept on asking us how it tasted over and over again. We thought that was a little strange. My aunt then told us the reason. She, the helper saw these pakoda on a cooking show and experimented on us, and was trying to get an honest feedback from us.  She gave also gave us the recipe  and I was least bother to note it down, as I usually don’t make deep fried food that much.  All I remember from the recipe is sweetcorn and rice flour.   When Srivalli announced the marathon, I made a list of starters I have not posted here and I remembered this recipe. How can an Indian party be complete without deep fried food?  Since those pakodas were very good, I gave it try and turned out pretty good!

In the picture, if you notice closely, you will see that the right most three pakoda are flatter and have a nice round shape the rest don’t.  I made those 3 (actually I made 4 and eat one) pokadas without adding any water to the batter and used my fingers to shape it. To the remaining batter, I added some water and I liked the pakoda made with the later better than the former.

Corn pakoda, Corn fritters

Cooking Time: 10 – 15 minutes
Serves: 1

Ingredients:

  • 1 cup frozen Sweet Corn Kernels (Canned corn might work too.  My aunt’s helper used fresh sweet corn)
  • 5 Green Chilies chopped (adjust to your taste)
  • ¾ – 1 tsp Ginger Garlic paste
  • ¼ tsp Salt (adjust to taste)
  • Cilantro
  • ¼ cup Rice Flour
  • 1 ½ – 2 tbsp Water
  • Oil for deep frying

Preparation:

  • Thaw sweet corn in microwave for 90 seconds.  You need not add any water and need not squeeze out the water once it is thawed.
  • Heat oil in a pan or a kadai for deep frying.
  • Add salt, green chilies, cilantro, ginger garlic paste and mix well.
  • Add rice flour to bind all the ingredients together.

    Corn Pakoda
  • Add 1 ½ to 2 tbsp water to make the batter.  I took the above picture before adding water.
  • Once oil is hot, reduce the heat to medium.  Using a spoon, drop the batter into hot oil and fry until golden brown.    I fried them in two batches.
  • Serve them with your favorite sauce.  I ate them with any sauce.

Lets see what the rest of the marathoners have for us today..
Starters: Santosh,, Veena

Street Food: PJ

British Cuisine: Padma

Kids Friendly: Azeema, Jay, Pavani, PriyaVaasu, Srivalli,

Rice Varieties: Kamalika, Sowmya, Harini, Smitha

Sweets: Champa

Bookmarked Recipes: Gayathri Kumar, PriyaSuresh, Mina

Special Ones (one each form the above themes): Bhagi, Gayathri Anand,
Priya Mahadevan, Minu, Rujuta, Saraswathi, Savitha, Shobana, Suma,,

See you all tomorrow with another starter!

,,

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