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.
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!
Don't stack them on each other, as they will likely steam and soften. Why are my corn fritters falling apart? If using frozen or canned corn, drain well to eliminate excess moisture.
The main difference is that the fritter batter needs to be thicker than the pancake batter as it is has to form a light, crisp covering for various foods that are going to be deep-fried.
Because fritters need to maintain their form and not run when they hit the oil, your batter should be sturdy and thick, more like paste than Elmer's glue.
You can test the oil by dropping a small piece of fritter batter into it. If it sizzles and starts cooking immediately, it's ready to go! Also make sure to use enough oil. If there isn't enough oil to fully submerge the fritters, they won't cook evenly and won't crisp up.
Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.
But the baking powder is key, because it acts like a salt. It helps draw moisture to the surface, where it can evaporate. Since they have similar reactions, we typically combine baking powder and table salt to amplify this effect, resulting in extra-crispiness.
Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture. Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.
Overmixing can cause the fritter to be gummy and tough. Only mix as much as you need to. I recommend skipping a mixer and doing this by hand to avoid overmixing. Use a cookie scoop.
A 2021 review found that sodium bicarbonate may help slow the decline of kidney function and significantly improve vascular endothelial function (blood flow) in people with CKD.
Hush Puppies vs. Corn Fritters. Hush puppies and corn fritters may be in the same family, but each is unique. They're both deliciously indulgent, deep-fried dough featuring corn, but hush puppies are made from a cornmeal-based batter, while corn fritters are flour-based and studded with corn kernels throughout.
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.
fritter, any of various types of fried foods, generally consisting of small pieces of meat, vegetables, fruit, or dough. Plain fritters are deep-fried cakes of chou paste or a yeast dough. In another type, bits of meat, seafood, vegetables, or fruit are coated with batter and deep-fried.
In America, fritters are usually made like doughnuts, with a primary ingredient (like apple) mixed into an egg, flour, and milk batter. The doughnut-like fritters may be deep-fried or pan-fried.
“Tempura” is similar to fritter in the sense that it is fried in oil, but in actuality it is close to steamed food. Fritters are cooked thoroughly via the oil's temperature. But, tempura coated in flour is instantaneously heated with a high temperature oil, with their inherent water content, and with residual heat.
A spam fritter is a slice of Spam fried in batter. Commonly eaten with chips and mushy peas, spam fritters are served in fish and chip shops and burger bars in the UK. They were first introduced during World War II due to fish being unavailable.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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