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.
If your oil temperature drops, the fritters will soak up excess oil while cooking, leaving them soggy. Why are my corn fritters falling apart? If using frozen or canned corn, make sure to drain well to eliminate excess moisture. Always spoon and level dry ingredients to make sure your measurements are consistent.
The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.
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.
Does baking soda make fried food crispy? - Quora. Baking soda doesn't, but baking powder does. Don't use it in huge quantities, but like, a teaspoon of baking powder to a cup of flour when making a batter will elicit extra crispiness.
A fritter batter is a muffin batter without butter (fat). How does pancake batter fit in? Right in the middle of the two because it use 1/2 part fat, but keeps the other core components the same. These all fall under the quick bread family, which use baking powder or soda as a leavener.
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.
Adding flour to a wetter batter will give you the thick consistency you want. Add crumbled stock cubes for a flavourful kick! Add as little or as much as you like (or none at all), depending on the flavour you want.
A hot skillet will start cooking the fritters as soon as they hit the pan. That helps sear a crust on each fritter that will hold them together. A pan that's too cool will create a lackluster crust that could result in a floppy fritter if you're not careful.
What's the difference between corn fritters and hush puppies? While both corn fritters and hush puppies are deliciously crispy fried treats, corn fritters require a key ingredient: corn. Whether fresh or frozen, corn is the main ingredient in fritters, while cornmeal is the star of hush puppy recipes.
1. Baking or Roasting: By using dry heat in an oven, you can achieve a crispy texture on foods. This works well with ingredients like vegetables, chicken, fish, or even certain types of bread. The dry heat evaporates moisture, creating a crisp exterior while keeping the interior tender.
While baking the fritters may seem like a more wholesome choice, I encourage you to fry them. Frying ensures you'll get that extra-crispy exterior, which is the sign of a great fritter. Plus, these are shallow-fried, rather than deep-fried, in just a couple of tablespoons of oil.
Take heaped tablespoons of the mixture and place into the fry pan. Cook for 3-5 minutes or until golden, flip each fritter and cook for another 2-3 minutes. Place the cooked fritters onto a plate lined with kitchen paper and continue to cook until no batter remains.
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.
If you're not serving fried food immediately, you'll need to keep it warm to prevent it from getting cold and losing crispiness. One way to do this is to place the fried food on a wire rack in the oven at a low temperature, around 200°F to 250°F.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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