Corn Pakoda | Sweet Corn Pakoras

Sweet Corn Pakoda or Sweet Corn fritters is a mouthwatering Indian snack that combines the sweetness of fresh corn with the savoury crunch of deep-fried fritters. I love making these sweet corn pakoras on rainy days, for evening tea time, or as a party appetizer. The combination of fresh corn kernels, spices, and a crispy outer layer makes corn pakodas an irresistible treat that’s sure to please your taste buds.

If you are someone like me, you will definitely enjoy my Sweet Corn Soup and Masala Corn recipes as well. There’s something truly special about crispy corn pakodas that keeps me coming back for more. Perhaps it’s the satisfying crunch as you bite into the golden exterior, or the burst of sweet corn flavour that follows.

If you are a fan of South Indian Crispy Snacks, you can also try my Vazhaipoo Vadai, Soya Chunks 65, Vazhakkai Kola Urundai and Kappa Vadai.

I’ve always been fascinated by the versatility of corn in Indian cuisine. Right from appetizer to soup, sweet corn finds its way into numerous dishes, each more delightful than the other.

I first enjoyed this particular corn pakoda recipe during my school days, in my grandmother’s kitchen. As the monsoon rains pattered against the windows, she whipped up a batch of these crispy corn pakoras, filling the kitchen with an irresistible aroma. The memory of that evening, sipping hot chai and munching on freshly fried pakodas while listening to the rain, is one I’ll cherish forever. Now, I’m thrilled to bring a piece of that experience to your kitchen.

Why you will love making these Corn Pakodas?

Quick and Easy: This corn pakoda recipe is super simple to put together with easily available ingredients.

Versatile: You can easily customize the spices to suit your taste preferences. Add finely chopped green chillies for a bit more spice.

Perfect Texture: The recipe ensures a crispy exterior while maintaining a soft, flavourful interior.

Great for Sharing: These pakodas are ideal for serving at gatherings or enjoying with family and friends.

How to make Crispy Sweet Corn Pakoras?

In a large mixing bowl, combine the sweet corn kernels, ginger garlic paste, chopped onion, and coriander leaves.

Add chilli powder, garam masala powder and salt to the mixture. Mix once and add gram flour and rice flour.

Add a little oil. Combine well. If you feel the mixture is too dry, sprinkle a bit of water to combine.

Heat oil in a deep frying pan or kadai over medium heat.

Once the oil is hot, drop small portions of the the corn mixture into the oil. Fry the pakodas until they turn golden brown and crispy, turning them occasionally for even cooking.

Remove the sweet corn pakodas with a slotted spoon and drain on paper towels to remove excess oil. Serve the crispy corn pakora hot with your favourite chutney or tomato ketchup.

Tips for Perfect Corn Pakoda Recipe

Corn is the Key: Use fresh corn kernels for the best flavour and texture. If using frozen corn, thaw and pat dry before use.

Batter Consistency: The batter should be thick enough to coat the corn kernels but not too runny. Just sprinkle water if needed. that should be enough.

Oil Temperature: Maintain the oil temperature in medium heat, for crispy pakodas that are well cooked inside.

Don’t Overcrowd: Fry the pakodas in small batches to ensure they cook evenly and become crispy.

Drain Properly: Use a slotted spoon to remove the pakodas and drain them on paper towels to remove excess oil.

Serving Suggestions

Serve hot corn pakodas with green chutney, tamarind chutney, or tomato ketchup.

Pair them with a cup of hot chai or coffee for a perfect evening snack.

Arrange them on a platter with lemon wedges and sprinkle some chaat masala for added flavour.

Serve as an appetizer at parties or gatherings alongside other Indian snacks like samosas or bhajis.