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    Home » Recipes » Appetizers/Snacks

    Published: Feb 13, 2011 · Modified: Nov 26, 2019 by Usha Rao

    Sweet Corn Pakoda Recipe ~ Sweetcorn Fritters

    Looking for how to make sweet corn pakoda? Here is an easy, crispy corn pakoda recipe. Coat corn kernels with rice flour, season to taste and deep fry.

    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.

    Helper saw these pakoda on a cooking show and experimented on us, and was trying to get an honest feedback from us.  She 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 teaspoon Ginger Garlic paste
    • ¼ teaspoon Salt (adjust to taste)
    • Cilantro
    • ¼ cup Rice Flour
    • 1 ½ - 2 tablespoon 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.
    • To thawed corn, 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 tablespoon 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.

    Related Recipes

    • Shrimp Pakoda ~ Fried Shrimp
    • Aloo Pakoda ~ Crispy Potato Fritters
    • Easy Sauteed Sweet Corn Kernels
    • Corn, Bell Pepper and Cheese Toasties
    • Mango and Corn Salad
    « Day 4 - Spicy Sauteed Sausages
    Day 6 - Falafel »

    Reader Interactions

    Comments

    1. Sanghamitra says

      July 16, 2012 at 5:42 am

      Would definitely try this recipe, one because need to use corn s for kids in their diet and secondly using rice flour is an healthy option.

      Reply
    2. gowri says

      October 15, 2011 at 3:39 am

      um yummy.I will try it today.

      Reply
    3. kanthi says

      March 10, 2011 at 5:09 am

      Looks crunchy n crispy usha.yummy.

      Reply
    4. Meena Thennaapan says

      February 16, 2011 at 12:35 am

      Corn Pakoda is yummy

      Reply
    5. Rujuta says

      February 15, 2011 at 4:28 am

      Sweetcorn is an instant hit in our house so will try these fritters...
      Nice recipe and your clicks are very good...
      The pakodas look crisy and yummy..
      Best Wishes
      Rujuta
      http://theworldaccordingtorujuta.blogspot.com/

      Reply
    6. Priya says

      February 14, 2011 at 4:08 am

      Crispy pakodas looks delicious,feel like munching some..

      Reply
    7. sowmya says

      February 14, 2011 at 3:57 am

      good one again..and nice picture..

      Reply
    8. veena says

      February 13, 2011 at 11:25 pm

      these look very tempting........another starter that i can cook. Thanks for sharing!!!!

      Reply
    9. Suma Gandlur says

      February 13, 2011 at 11:03 pm

      My SIL once gave me the recipe and still haven't tried it. Your pics tempt me to do it.

      Reply
    10. Smitha says

      February 13, 2011 at 9:59 pm

      I make it just like that...always and perfect to snack on anytime!
      Smitha
      http://smithasspicyflavors.blogspot.com/

      Reply
    11. Min Joshim says

      February 13, 2011 at 6:29 pm

      the pakodas look delicious.

      Reply
    12. rekha says

      February 13, 2011 at 4:36 pm

      Wow they looks so crisp.Perfect teatime snack...

      Reply
    13. savitha says

      February 13, 2011 at 2:09 pm

      hi,
      thats a lovely pakoda and crunchy too.
      Categorizing blogers is some thing very special....
      thanks for the categorizing

      Reply
    14. Harini-Jaya Rupanagudi says

      February 13, 2011 at 1:45 pm

      Surely going to try it out!

      Reply
    15. Jayashree says

      February 13, 2011 at 1:25 pm

      The pakodas look so crunchy. I like the way you've categorized what each marathoner is blogging about.

      Reply
    16. santosh says

      February 13, 2011 at 1:22 pm

      SUPERB AND TEMPTING PAKODA

      Reply
    17. Champa says

      February 13, 2011 at 1:17 pm

      I am the only one who has taken sweets? I had not even realized that. Thanks for putting it up like that. Your pakodas look awesome. Nobody likes corn in my house. Maybe this will change their mind?

      Reply
      • MySpicyKitchen says

        February 13, 2011 at 1:25 pm

        Champa, I considered sweets but since I am trying to cut back on sweets and my sweet addiction, I opted out of it.

        I love sweetcorn! Give it a try..

        Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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