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.
3. Add grated zucchini, chopped cilantro leaves, crushed ginger garlic and chopped green chilies. Mix well and set aside for 5 minutes.
4. Add 3 tablespoons corn flour, salt to taste. Mix well.
5. Heat a paniyarakal and add few drops of oil in each mould.
6. Spoon in the prepared batter and cook in mdeium flame for 3-4 minutes.
7. Flip and cook the other side. Flip again and cook till golden brown. Repeat the same with remaining batter. Serve corn fritters hot.
Corn fritters recipe card below:
corn fritters recipe | No deep fry sweet corn fritters recipe
Harini
Corn fritters recipe, Indian version of sweet corn fritters with simple ingredients. No deep fry corn fritters recipe.
4.22 from 33 votes
Print Recipe Pin Recipe
Prep Time 15mins
Cook Time 20mins
Total Time 35mins
Course Snack
Cuisine Indian
Servings 18
Calories 94kcal
1 CUP = 250 ml
Ingredients
1.5cupsboiled sweet corn kernels
1/2cupgrated zucchini
1onionthinly sliced
3tablespoonschopped cilantro leaves
3-4green chilies
1teaspooncrushed ginger and garlic
3tablespoonscorn flour/gram flour/rice flour
Salt
Oil
Instructions
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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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 it's not holding together well, add another egg. If it seems too sloppy, sprinkle in more flour or cheese. You might get the quantities a little out of kilter, and find the fritters oozing a fair way in the pan, or breaking up a little too easily, but that doesn't stop them tasting good.
As batters go, fritter batter is far to the simplistic side of the spectrum: merely 1 part flour, 1/2 part milk, and 1/2 part egg, mixing up to a relatively thick consistency. For sweet fruit fritters, 1/2 part sugar is an option.
If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet. Getting the zucchini dry before preparing the batter so the binding agents can hold the fritter together. If you have a non-stick frying pan, opt for that as well.
They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.
Oven-warming for long-lasting crunch: To keep crispy dishes warm in the oven without compromising texture, place them on a wire rack and bake at 170 to 200 degrees. This method preserves the crunch for about 15 to 20 minutes, ensuring no crispness is lost when served.
And the answer: your batter is too wet. As your fritters cook, the excess moisture will result in a soggy mess that will never turn crispy, no matter how long they stay in the pan. Soggy fritters can also occur if you don't nail the heat of your pan. If the pan isn't hot enough, the batter will simply absorb the oil.
Add flour to your wet batter! Large veggies have a high water content (which we know equals soggy fritters). But don't stress! Adding flour to a wetter batter will give you the thick consistency you want.
You can serve corn fritters at breakfast instead of hash browns, or enjoy as a light lunch or dinner alongside fresh green salad, zucchini casserole, grilled vegetables, or pasta salad. Or roll them up in a wrap with some greens, black beans, and/or chopped tomatoes, and dip in the sauce.
Instead of running from the spoon in a broad shining band, a consistency that the French call au ruban, the batter should start to run for about 1 1/2-inch length, then drop in successive long triangular “splats.” When the batter is this consistency, beat it until very smooth.
If you're not sure what SPAM fritters are, they're just pieces of SPAM Chopped Pork and Ham battered in a light and crispy batter and then fried until golden. They're so crispy, and taste really good! It looks like the recipe came during WWII when there was a shortage of fish in Britain, so it was replaced with SPAM!
Fry the fritters: Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more. Drain the fritters: Remove the fritters to a paper towel-lined large plate.
If the fritters feel raw and doughy on the inside there could be two possible reasons. One is that the oil is just too hot, causing the outside to brown too quickly. You may find that you need to reduce the heat under the pan during cooking.
Baking soda is a leavening agent. When used in baking, it reacts with acidic components in the dough to expand and create air pockets and to lighten the texture of baked goods. … Baking soda also causes breads to brown and to become crisp, which is why it is sometimes used as a replacement for yeast.
I add some salt and baking soda to the water to help pull all the starches in the sliced potatoes to their surfaces. This leads to crispy outsides and fluffy insides every time. After soaking, make sure to pat your fries as dry as you can so they sear more than they steam.
Baking soda is an alkaline compound which can be activated to produce carbon dioxide gas (CO2). The small bubbles of carbon dioxide gas become trapped in batter, causing it to inflate.
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