Corn fritters recipe with step by step photos. Corn fritters recipe or sweet corn fritters recipe is a popular snack around the globe. Usually eggs are used in making corn fritters. Corn fritters recipe I am sharing today is more of Indian version.
I usually make sweet corn vada whenever I have excess corn. This time I had some zucchini too, so made these easy corn fritters. Instead of deep frying or pan frying I have used appe pan/ paniyarakal to make these corn fritters. By using appe pan you can make very crispy fritters with very less oil.
This corn fritters recipe is fairly simple. You need just 15 minutes to get the mixture ready. If you do not have zucchini you can grated cucumber, cabbage or just corn and onion too. I have used minimum seasoning here. You can increase or change the seasoning as per your taste. As I said above I have used my appe pan for frying these. You can deep fry the fritters too if you wish. One more option would be shallow frying in a pan. Frying corn fritters i appe pan or shallow frying takes more time than deep frying. Since we use less oil, the frying should be done in mediul flame with frequent flipping.
To make corn fritters recipe I have used boiled sweet corn kernels, grated zucchini, onion, green chilli, ginger garlic and cilantro leaves. I have kept the spice level to minimum too. If you wish you can add pepper powder, cumin, chilli powder etc. Some corn flour is added for binding. You can even add gram flour or rice flour instead of corn flour. Do not add water in the veg mixture. Grated zucchini leaves out water and that is enough for mixing and binding. Corn kernels tend to pop up so make sure you stand a feet away while frying. If you are a beginner cook, you can just pulse the boiled corn once and then make corn fritters.
Serve corn fritters immediately after making with tea or coffee.
here is how to make corn fritters recipe with step by step photos. Do try this easy no deep fry snack during a rainy day and enjoy!
If you are looking for more easy sack recipes do checkrava paniyaram, gobi fritters
Step by step corn fritters recipe.
1. Pressure cook sweet corn kernels with enough water for upto3 whistles. Drain and keep the cooked corn closed until use.
2. In a mixing bowl, add chopped onions and cooked sweet corn.
Pressure cook sweet corn kernels with enough water for upto3 whistles. Drain and keep the cooked corn closed until use.
In a mixing bowl, add chopped onions and cooked sweet corn.
Add grated zucchini, chopped cilantro leaves, crushed ginger garlic and chopped green chilies. Mix well and set aside for 5 minutes.
Add 3 tablespoons corn flour, salt to taste. Mix well.
Heat a paniyarakal and add few drops of oil in each mould.
Spoon in the prepared batter and cook in medium flame for 3-4 minutes.
Flip and cook the other side. Flip again and cook till golden brown. Repeat the same with remaining batter. Serve corn fritters hot.
Notes
1. You can deep fry or shallow fry the fritters too. 2. Exercise caution while frying whole corns. If you wish you can pulse it in mixer before adding the other ingredients. 3. You can grated veggies like carrot, cabbage too.
Nutrition
Calories: 94kcal
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Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.
If your oil temperature drops, the fritters will soak up excess oil while cooking, leaving them soggy. Why are my corn fritters falling apart? If using frozen or canned corn, make sure to drain well to eliminate excess moisture. Always spoon and level dry ingredients to make sure your measurements are consistent.
Ingredients. *I have found that rice flour will yield a batter that fries up light and crisp, while cornstarch will yield a batter with firmer crunch. Both are delicious.
Adding flour to a wetter batter will give you the thick consistency you want. Add crumbled stock cubes for a flavourful kick! Add as little or as much as you like (or none at all), depending on the flavour you want.
Baking powder can be used to achieve a crispy outer texture while keeping the inside of fried foods tender. Here's how it works: Leavening Agent: Baking powder is a leavening agent that contains an acid (usually cream of tartar) and an alkaline (typically baking soda).
So we use both to get the best of both worlds; Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it's slightly denser); Parmesan – for a good hit of savoury flavour AND to make the fritters extra crispy! Green onion and coriander – for a hit of freshness.
Typically, there is more than likely not enough of a binder in the fritter batter mix. Cheese, bread crumbs and eggs all act as binders and will help to hold these vegetable cakes in place. Fritters may also fall apart if you fail to use enough oil, or too much!
As you're combining all the ingredients for your fritters, go ahead and get the skillet warming up over medium-high heat with a bit of oil. A hot skillet will start cooking the fritters as soon as they hit the pan. That helps sear a crust on each fritter that will hold them together.
Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating. When the food is fried, the moisture cooks out of the cornstarch, leaving a crackly, puffy coating on the outside.
To bind fritters, you'll need something that coats the core ingredients and something that holds them together – thick yogurt or sour cream work well, with the help of a little flour.
If you're not serving fried food immediately, you'll need to keep it warm to prevent it from getting cold and losing crispiness. One way to do this is to place the fried food on a wire rack in the oven at a low temperature, around 200°F to 250°F. This will keep the food warm without overcooking it.
Water: Use very cold water for the crispiest results. Baking powder: Baking powder ensures a light and crispy exterior. Salt: A teaspoon of salt enhances the overall flavor of the fish batter.
When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.) The baking powder reacts with the oil and creates tiny air bubbles, which also helps form a crispy coating.
Baking powder, it turns out, is good for quite a lot more than baking. The slightly alkaline mixture raises the skin's pH levels, which allows proteins to break down more efficiently, giving you crisper, more evenly browned results.
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