This snack is perfect for the monsoon or winter season and pairs wonderfully with tomato ketchup or coconut chutney. When I crave something hot on a cold or rainy day, pakoras and bhajiyas are my go-to comfort food. My absolute favorites are onion pakoda, zucchini pakoda, spinach corn pakoda, and aloo pakora, but I also love sweet corn pakoras. Today, I am sharing Indian-style corn fritters made with sweet corn kernels, onions, gram flour, and spices. These crispy corn fritters are easy to make and very addictive. Use any type of corn you have on hand—fresh, or frozen. I prefer fresh corn when it’s in season, but frozen works just as well. You can perfectly cook corn on the cob in the instant pot. I’ve shared recipes for both deep-fried and air fryer corn pakoras. You can also check my 20+ easy air fryer indian recipes. If you enjoy sweet corn, be sure to check out more of my Indian sweet corn recipes.
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Ingredients
Sweet corn - You can use fresh or frozen sweet corn for this recipe. Make sure to boil or steam them before using them. Onions - I used red onions, you can use any variety. Besan Flour (Gram Flour) - is a gluten-free flour primarily used as a binding agent. Rice Flour - is added to give a crispy texture to the pakoras. You can easily find it in Indian grocery stores. Green Chili - I have used 1 Indian green chili pepper for the heat. You can increase or decrease according to your preference. Ginger-garlic paste - is added for the flavor, so do not skip it. Fresh Herbs - I like to use coriander leaves and curry leaves for their wonderful flavor. Spices & Seasonings - cumin seeds, turmeric, chaat masala.
How to Make Sweet Corn Pakoda at Home
Coarsely grind the boiled or steamed sweet corn kernels. Pulse in a mixer/blender a few times. In a large bowl, add the coarsely ground sweet corn, onions, green chilies, ginger-garlic paste, curry leaves, coriander leaves, turmeric, chat masala powder, jeera seeds, besan, rice flour, and salt. Combine and mix well without adding any water. Add more besan if required. Now, drop the corn pakoda mixture into the hot oil. Stir occasionally and fry on medium flame. Fry till the pakora turns crispy and golden brown. Note: it takes approximately 10-12 minutes. Drain them on kitchen tissues to remove excess oil. Finally, serve crispy corn pakoda hot.
How to make Corn Pakoda/Fritters in Instant Vortex Air Fryer
Air fryers are great for cutting down on extra fat and calories. Traditionally, these corn pakodas or fritters are made by deep-frying, but I am also sharing the air fryer version using Instant Vortex Air Fryer for this recipe. Coarsely grind the boiled sweet corn kernels. Pulse in a blender a few times. In a large bowl, add the coarsely ground sweet corn, onions, green chilies, ginger-garlic paste, curry leaves, coriander leaves, turmeric, chaat masala powder, jeera, besan, rice flour, salt, and two teaspoons of oil. Combine and mix well without adding any water. Add more besan if required. Place a sheet of parchment paper or lightly oiled aluminum foil in the air fryer basket or tray. Spread the corn pakora mixture evenly into a single layer on the foil. Lightly spray some oil on top of the pakoras to help them crisp up. Using the display panel, select AIRFRY, adjust the temperature to 395°F (200°C), set the time to 10 minutes, and then touch START. So, preheating starts for 2-3 minutes. When the display indicates “Add Food” insert the cooking tray in the center position. When the display indicates “Turn Food” carefully flip the pakoras. Once pakoras are crispy and golden brown, take them onto the plate and sprinkle chat masala powder. Serve corn fritters hot with ketchup or green chutney.
How to make Corn Pakoda in a Regular Air fryer?
Preheat Air Fryer for 3-4 minutes at 395°F (200°C). Place the corn bhajiya mixture on a sheet of parchment or lightly oiled aluminum foil in the basket and fry for 10-12 minutes by flipping the pakoras in between.
Tips to Make Indian Corn Pakoda
To make sweet corn pakoda, you can use fresh corn on the cob or frozen corn. I have used frozen corn in this recipe. Do not make a fine paste of corn while grinding it. It should be coarsely ground. If you dont have rice flour at home, you can add some cornflour to the pakora mix. To Make the Jain version, you can skip the onion and ginger-garlic paste. If the batter is too watery, add some besan (or chickpea flour). Total cook time will vary based on the air fryer brand you use and how crispy you want.
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