Gluten Free Corn Fritters (Sweetcorn Pakoras)
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.
Gluten Free Corn Fritters (Sweetcorn Pakoras)
Yield: 4 servings
Ingredients
- 1 cup chickpea flour (120g)
- 2 Tbsp corn flour or more gram flour
- ½ tsp garam masala OR chaat masala, OR ground coriander seeds OR ground cumin OR whole cumin
- ½ tsp red chili flakes
- ½ tsp sea salt or more, to taste
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp ground turmeric
- Ice water as needed, see details in recipe below
- 1 cup canned corn (160g) drained, liquid discarded
- 1 Thai bird’s eye green chili finely chopped
- ¼ cup fresh herbs use coriander, dill, whatever you love
- ¼ cup red onion 4 Tbsp, finely minced
- Neutral oil for frying
Instructions
- In a large mixing bowl, combine the gram flour, corn flour, corn kernels, Thai bird’s eye green chili (or red chili flakes), dill, onions, garam masala, red chili flakes, salt, baking powder, baking soda, and turmeric. Mix well to evenly distribute the ingredients.
- Gradually add ice water, starting with ¼ cup (60ml), whisking continuously. Keep adding water, little by little, until the batter is smooth, thick, and holds its shape when dropped from a spoon—it should spread slightly but not be runny.
- Heat 3 inches (7.5 cm) of oil in a heavy-bottomed pot over medium-high heat until it reaches 350°F-360°F (175°C-182°C). Working in batches, carefully slide tablespoons of batter into the hot oil, one at a time.
- Fry, agitating and turning the pakoras occasionally, for 1½ to 2 minutes, or until golden brown and crisp.
- Remove the pakoras with a slotted spoon and transfer to a platter lined with paper towels. Repeat with the remaining batter. Serve hot.
