Corn fritters or Makkai ki pakodi is a one of my favorite childhood snacks. This snack belongs to the pre-MacDonald era when people did not eat out a lot and Sundays were relaxing leisure time with family. We would wait one full week to eat the Sunday special snack or meal. I might be biased as I love corn but this just tastes amazing during the rainy season which is also the season of corn.
These fritters are made using the corn on the cob you get during rainy season. I have not tried this with the sweet corn yet. As kids we used to help our mom take the corn out of the cob and demand more fritters for the help 🙂
These fritters are very quick to make and do not require lot of ingredients. The fresher the corn, better the taste. Shelling the corn is the only time consuming task for these fritter. You can buy the frozen corn too if you are short on time. Only thing you need to take care of is not to let the corn turn to a paste while grinding it. It should be just crushed lightly.
You can enjoy these fritters with a hot cup of tea. You can serve them with mint chutney or ketchup or the classic tamarind chutney. I just like them hot and crispy without any dip.
- 1 cup corn kernels
- 2 green chillies
- 4 tbsp gram flour (Besan)
- 1 tbsp chopped coriander
- Salt to taste
- Oil for frying
Grind the corn, green chillies and salt very coarsely. It should be like slightly crushed corn.
Add gram flour and chopped coriander. Check for salt and spice at this stage. You can add ½ tsp of red chilli powder if the green chillies are not very spicy.
Heat enough oil to fry the fritters. Grease your palms with little oil. Take little mixture at a time in your hand and shape it like small patty and fry it in hot oil on low to medium flame till its crispy and golden brown. Drain on a tissue or absorbent paper and serve hot.