These delicious Indian-style corn fritters are very easy to make, require only a few basic ingredients, and get ready in under 20 minutes. Loaded with corns, this vegan and gluten-free appetizer is crunchy and flavorful.
Two of the most popular things to eat in India during monsoon are fritters (pakode) and corn. With my recipe of the day- Corn fritters, you can enjoy both.
These delightful fritters are delicious and very easy to make. You just need some very basic ingredients to make them. And, though vegan, they are loved by everyone- even meat lovers.
If you are looking for one-bite finger food recipes then this is a perfect one. Since it's vegan and gluten-free, most of your guests can enjoy it irrespective of the dietary preference.
You can serve them with dipping sauces like mint chutney, tomato coriander chutney, or any other dipping sauce of your choice. My favorite way of enjoying it is with a cup of Indian masala chai, especially on a cold or rainy day.
Type of corn to use
Use sweet corn kernels to make these fritters. Fresh, frozen, or canned all are fine to be used in this recipe.
Just to give a nice texture grind half of the kernels.
Can all purpose flour be used in place of chickpea flour?
Though chickpea flour tastes the best in this corn fritters recipe, is healthier than all-purpose flour, and is also gluten-free, if you want you can replace chickpea flour with all-purpose flour. However, then the fritters won't be gluten-free.
What to serve with corn fritters?
More easy vegan snack recipes
Looking for more vegan snack ideas? Don't miss to check the following recipes on this blog:
- Baked potato wedges
- Vegan Sisig
- Chocolate Banana spring rolls
- Chili baby corn
- Veg momos
- Vegan bitterballen
- Chickpea cutlets
More easy corn recipes
- Sweet corn soup
- Trinidad corn soup
- Mexican quinoa salad
- Spinach corn sandwich (vegetarian)
- Easy Indian corn salad
- Corn fried rice
Step by step photo instructions
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Easy Corn fritters
- 2 cups sweet corn kernels
- 4 tbsp chickpea flour
- 1 tbsp corn starch
- 1 finely chopped green chili adjust as per taste
- 1 teaspoon grated ginger
- ¼ cup chopped coriander leaves
- 1.5 tbsp lime juice
- ¼ teaspoon red chili powder adjust as per taste
- ¼ teaspoon cumin seeds
- Salt as per taste
- Oil for deep frying
- Put half of the corn kernels (1 cup) in a grinder and grind coarsely.
- In a large bowl, mix all the ingredients except oil.
- Heat oil in a pan and drop small equal portions of the mixer in it. Fry till they become golden brown from both the sides.
- Serve hot with any chutney or dipping sauce of your choice.