A cup of tea with these Vegetarian Corn Fritters is all you need to comfort you on a rainy day! Perfect for this season..these fritters are bite sized and taste great with fresh Red Chili Salsa.
Monsoons are here and all you need is a cup of tea and a few pakoras to comfort you but what if I told you there’s a way to jazz up your good ‘ol pakoras in no time? My corn fritters are crispy and flavorful, basically comfort food at its very best!
If you’re on a diet now is the time to look away because they’re deep fried (as if your pakoras are not :p) and I have no intention of changing that. Deep fried food has its own charm..yes its unhealthy..yes its fattening..but lets just reserve that argument for some other day. Because right now all I want to do is marvel at these mini crispy balls of sweet corn fritters aka modern corn pakora.
I had been looking for a recipe to make corn fritters ever since I have some at the Thai restaurant chain, Mamagoto. They are so light I could eat an entire bowl by myself. These fritters, not exactly the same but closely replicate that and I’m so glad to have found Raks’ recipe for it. I tweaked it a bit to suit my taste but all in all its her recipe. I made them bite sized so beware because you end up eating more haha but that’s the beauty of monsoons isn’t it? This weather makes you eat!
RECIPE: Corn Fritters
Serves: 2-3 Time: 15 minutes
For the Red Chili Salsa
- Tomato, 1, skin peeled off
- Red Chili, 1
- Garlic Cloves, 3-4
- Salt to taste
For the Corn Fritters
- Onion, 1
- Fresh Red/Green Chili, 1
- Garlic Cloves, 4-5
- Coriander, a handful
- Canned Sweet Corn, 1 cup (Please Note: 1 cup = 240 ml)
- All Purpose Flour/Maida, 3 tablespoons
- Corn Flour, 1 tablespoon
- Salt and Pepper
- Oil for Deep Frying
Make your red chili salsa by grinding all the ingredients under “for the red chili salsa” with a little water until you form a smooth salsa dip.
For the fritters, grind together onion, red chili, garlic cloves and coriander in a blender with a little water until everything is smooth and paste like.
Add in the sweet corns, flour, corn flour, salt and pepper to it and mix. You should have a thick batter that’s not watery at all.
Heat oil in a pan and when its hot drop bite sized amount of batter into it. Take out the fritters when they’re golden and crispy.
Serve with the red chili salsa immediately. They turn soggy when cold.
The Corn Fritters recipe has been adapted by Rak’s Kitchen. The Red Chili Salsa is my mom’s recipe.
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