Corn Pakoda are Indian-style corn fritters. They are made using sweet corn kernels, chickpea flour, spices, onions, and herbs. They are very delicious and addictive, making it hard to stop eating them.They can be enjoyed as party appetizers, tea-time snacks, or as a side dish to South Indian meals. They pair well with aromatic rice dishes like lemon rice, bisi bele bath, and vangibath.They taste best when hot, but you can also fry them in advance and reheat them using an air fryer or oven.This recipe uses chickpea flour and rice flour. Chickpea flour adds a nutty aroma, while rice flour gives a crispy texture.Onions add sweetness and a savory flavor. Herbs like curry leaves, coriander, and mint are also used, with ginger-garlic providing an accent. The spiciness can be adjusted with green chilies, but they can be omitted if making it for children.
**Prepare the corn**: Use either fresh corn or frozen corn to make the sweet corn pakodas. If using fresh corn, boil it until it becomes tender, then use a knife to scrape the kernels off the cob. If using frozen corn, rinse it with water and drain it thoroughly. Ensure there is no excess moisture.
**Coarsely blend the corn**: Use a mixer jar or food processor to pulse the corn a few times until it is coarsely ground. The mixture should remain coarse.
**Mix the ingredients**: Transfer the coarsely ground corn to a bowl. Add the remaining ingredients, except for the oil, and mix well. Adjust the salt as needed.
**Heat the oil**: Heat the frying oil in a deep pan to 170°C (340°F). To check if the oil is hot enough, drop a small amount of the batter into the oil. It should not brown immediately but should sizzle and rise to the surface.
**Fry the pakodas**: Drop small amounts of the batter into the hot oil. Do not move them for a few minutes.
**Cook until golden**: Once the batter’s surface firms up, use chopsticks or a similar utensil to gently separate the pakodas if they are sticking together. Fry them over medium heat until they turn golden brown.
**Drain and serve**: Transfer the fried pakodas to a wire rack or colander to drain the excess oil. Serve hot or warm, accompanied by masala chai or your favorite chutney.
