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–+ servings
A plate of crispy vegetable fritters is served alongside a small bowl of creamy green dipping sauce. The plate rests on a white lace tablecloth, and a golden spoon is placed in the bowl of sauce.
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Gluten Free Corn Fritters (Sweetcorn Pakoras)

Yield: 5 servings
Author: Shayma Saadat

Ingredients

  • 1 cup gram/chickpea flour
  • 2 Tbsp corn flour or more gram flour
  • 1/2 tsp garam masala OR chaat masala, OR ground coriander seeds OR ground cumin OR whole cumin
  • 1/2 tsp red chilli flakes
  • 1/2 tsp sea salt or more, to taste
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp ground turmeric
  • 1 cup canned corn drained + liquid discarded
  • 1 Thai bird's eye green chilli finely chopped
  • 1/4 cup dill
  • 1/4 cup red onion finely minced
  • Ice water as needed

Instructions

  • In a large mixing bowl combine flours with corn, Thai bird's eye green chilli, red chilli flakes, dill, onions, garam masala, salt, baking powder, baking soda, and turmeric. Mix to combine.
  • You will need approximately 1 cup of ice water. Start with 1/4 cup, and keep adding more to the mixture, gradually, till it transforms to a thick batter.
  • Heat three inches of oil in a heavy-bottomed pot on high heat, to 350F. Test the oil: a tiny drop of batter should sizzle.
  • Working in batches, carefully slide batter into the oil, tablespoon by tablespoon. Fry, agitating and turning the pakoras, for 1 1/2 to 2 minutes, until they turn golden-brown and are cooked through. Adjust heat up or down, as necessary, to maintain a temperature of 350-360F.
  • Remove cooked pakoras from the oil and transfer to a large platter lined with paper towels.