Gluten Free Corn Fritters (Sweetcorn Pakoras)

ByShayma Updated on
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These are my Aunty Shelly’s sweetcorn pakoras. She is like a second mother to me—we grew up together in Washington, DC, our families intertwined, her home and kitchen always open to me.

During Ramadan, her table is filled with dishes for everyone who walks through the door, but it’s her sweetcorn pakoras that I love most—crispy, fragrant with warm spices, and always served with a fiery green chutney.

You can also try my Aloo Pakoras (potato version) if you are looking for a tea-time snack.

A plate of sweeetcorn pakoras on a lace tablecloth beside a bowl of creamy green dip with a gold spoon. The fritters are golden brown and crispy, garnished with herbs, and paired with the dip for serving.
A colorful salad with corn, cherry tomatoes, cucumber, herbs, and edible flowers is served on a white plate with blue designs. A fork rests on the plate, and a small bowl of seasoning sits nearby on a striped cloth.
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Summer Corn Salad

A fresh summer corn salad with cucumbers, tomatoes, and shallots, tossed in a bright dressing and finished with crunchy breadcrumbs. Easy to adapt with grilled, boiled, or microwaved corn, it’s vibrant and the perfect side for barbecues or weeknight meals.
Course: Salad
Keyword: summer corn salad
Yield: 4 servings
Author: Shayma Saadat

Ingredients

Dressing

  • 1 clove garlic, finely minced
  • 2 Tbsp red or white wine vinegar apple cider vinegar also works
  • 1 tsp maple syrup (or honey)
  • 3 Tbsp olive oil (for dressing)
  • 1 tsp sea salt, or to taste

Breadcrumbs

  • 2 tsp olive oil (for toasting breadcrumbs)
  • 1/3 cup fresh breadcrumbs (from 1–2 slices day-old sourdough bread), or store-bought

Salad

  • 4 ears fresh corn (about 3 cups kernels), or 2 (15-oz) cans corn, drained and rinsed
  • 1 English cucumber, or 2 small Persian cucumbers, diced
  • 2 cups summer tomatoes (cherry/grape halved, or larger tomatoes cut into bite-sized pieces)
  • 1 medium shallot, finely diced
  • 1 tsp Pul biber (Aleppo pepper) for garnish
  • 1 tsp sea salt, or to taste

Instructions

  • Make the dressing: In a small bowl, whisk together garlic, vinegar, maple syrup, and 3 Tbsp olive oil. Season with sea salt and set aside.
  • Toast the breadcrumbs: Heat 2 tsp olive oil in a skillet over medium heat. Add the breadcrumbs and cook, stirring often, until golden and crisp. Transfer to a plate to cool.
  • Prepare the corn: Husk fresh corn and cook (boil 3–4 minutes, grill until lightly charred, or microwave in the husk for 5–6 minutes). Let cool, then cut kernels off the cob. If using canned, drain and rinse.
  • Assemble the salad: In a large bowl, combine corn, cucumber, tomatoes, and shallot. Pour the dressing over and toss gently.
  • Garnish: Just before serving, sprinkle with breadcrumbs and pul biber. Taste and adjust seasoning.

Hi friend! I'm so happy you're here. As a multi-hyphenated Canadian, I call Toronto, Canada home – I live with my husband and 12-year-old son near a fake castle called Casa Loma. Everything I cook + share with you is based on the ethnic scents and spices of the countries of my heritage. I love to combine these flavors with the local bounty of my home in Canada.

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