Corn Fritters (Makki Ke Pakode)-Indian Recipe

0
34
Makki Ke Pakode
Makki Ke Pakode

Corn Fritters or Makki ke Pakode is a wonderful dish with origin in India. Corn is widely available all across the globe. This dish can transform your snack and let you feel the true Indian flavor.

It is a favorite snack of India with sweet corns. You can make it and serve it with evening tea/coffee or you can also serve it as an appetizer or a snack in any get together or family and friends gathering. Not only adults, I am sure the kids would relish it too. These lip smacking Corn.

Ingredients for Corn Fritters (Makki Ke Pakode)

  • 1 cup corn kernels (fresh or frozen)
  • 2 slices white bread, ripped into small pieces
  • 1 / 2 -inch piece ginger, peeled and grated
  • 1 serrano green chili, minced Table salt, to taste
  • 1 / 4 teaspoon red chili powder
  • 1 teaspoon minced cilantro Juice of 1 / 2 lemon
  • 2 tablespoons chickpea flour
  • 1 cup corn kernels (fresh or frozen)
  • 2 slices white bread, ripped into small pieces
  • 1 / 2 -inch piece ginger, peeled and grated
  • 1 serrano green chili, minced Table salt, to taste
  • 1 / 4 teaspoon red chili powder
  • 1 teaspoon minced cilantro Juice of 1 / 2 lemon
  • 2 tablespoons chickpea flour

Total serve is  8 golf ball–size fritters Prep Time: 15 minutes Cook Time: 20 minutes Particularly alluring in the monsoon season, these appetizers are a perfect accompaniment to evening tea.

Directions

1. To make the batter, combine all the ingredients except the oil in a mixing bowl. Mix well, adding enough water to coat all vegetables.

2. In a deep pan, add the oil to about 1 inch depth. Heat the oil on high until smoking, then lower the heat to medium. Press a spoonful of the mixture between 2 spoons to get a nice compact fritter. Use 1 of the spoons to push the fritter into the oil. Add a few spoonfuls at a time, ensuring that the balls do not stick to one another. Be careful not to overcrowd the pan. Fry the fritter until golden brown, about 4 minutes.

You May Also Like  Punjabi chicken curry

3. Use a slotted spoon to remove the cooked fritters from the oil. Transfer to a paper towel to absorb the extra oil. Skim any loose bits from the oil and discard. Continue until you have used up all the mixture.

4. Serve hot with your choice of chutney

You may also like

Crispy Spinach Chaat

Summary
recipe image
Recipe Name
Makki ke Pakode
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 11 Review(s)

LEAVE A REPLY

Please enter your comment!
Please enter your name here