Corn Pakoras (indian fritters)
Author: Kajal Dhabalia
Recipe type: Side Dish
Cuisine: Indian
Serves: 18-22 fritters
Ingredients
- 1 cup garbanzo bean flour
- ½ cup Bob’s Red Mill GF 1:1 Baking Flour
- 1 cup corn (canned or frozen)
- ½ cup fresh spinach, finely chopped
- ⅓ cup cilantro, finely chopped
- 1½ teaspoon ginger, finely grated
- 1 teaspoon fresh jalapeño, finely grated (or more if you like spicy)
- 1½ teaspoon salt
- ½ tsp cumin
- ½ teaspoon turmeric
- ¼ teaspoon asafoetida
- ⅓ cup onion, finely chopped, optional
- ½ -3/4 cup water (consistency should be thick like cottage cheese, not pancake batter)
- Vegetable oil as needed for deep-frying or pan frying.
Instructions
- Combine all dry ingredients and gently whisk.
- Add ½ cup water and gently mix with a spoon or spatula until fully combined.
- Then add corn, spinach, cilantro, ginger and jalapeño and gently mix again. If the batter is too thick, add enough water so that it looks and feels like cottage cheese consistency. (Be careful not to add to much water or the batter will become too thin to drop in the oil properly.)
- In a medium size, deep frying pan, heat oil on medium heat. To test the oil drop a little batter (chocolate-chip size amount) into oil. If it immediately surfaces to the top, then the oil is ready. If it just sinks, the oil is hot enough. Once oil is ready, gently drop batter into oil using a teaspoon. In my fry pan, I can usually fit 6-8 fritters. Wait 1 minute before gently turning the fritter over. Fry until golden brown.
- Remove the fritters with a slotted spoon and drain on paper towels to remove excess oil.
- Serve pakora hot with a side of cilantro chutney or ketchup.
- Enjoy!
Notes
***TO PAN FRY
In a large, non-stick skillet heat 1 tbsp oil on medium heat. Once oil is hot, gently drop batter into skillet using a teaspoon. In my fry pan, I can usually fit 6-8 fritters. Then dab a little oil on each fritter. Wait 1 minute or until the bottom feels firm, before gently turning the fritter over. Cook until fritter is completely golden brown.
In a large, non-stick skillet heat 1 tbsp oil on medium heat. Once oil is hot, gently drop batter into skillet using a teaspoon. In my fry pan, I can usually fit 6-8 fritters. Then dab a little oil on each fritter. Wait 1 minute or until the bottom feels firm, before gently turning the fritter over. Cook until fritter is completely golden brown.
Recipe by Wholesome Soul at https://blog.wholesomesoul.com/corn-pakoras-for-diwali/