• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Playful Cooking
  • About
    • Know Me
    • Contact
    • My Cookbook
    • Mention
    • Amazon Storefront
  • Recipes
  • Tutorials
    • How To Style Curries
    • Play with Light
    • ISO, Aperture and Shutter Speed
    • Live Zoom on Food Styling
  • Hire Me
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Know Me
  • My Cookbook
  • Portfolio
  • Hire Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Snack and Fingerfood

    Spicy Corn Fritters

    August 28, 2012 by Kankana Saxena

    Jump to Recipe Print Recipe

    I was prepping for dinner when I got distracted towards the television. Brian Boitan was sharing his love for a special corn fritter that he ate at E&O Asian Kitchen in San Francisco. Who doesn’t like deep-fried snacks and anyways, SF is not far from my place. But then again, I was not sure I could wait long enough for a trip! Quickly I switched off the stove and started making notes of whatever information I could gather while observing the chef. She made it sound so easy but even after multiple attempts, it didn't come out half as close to what the chef had presented.

    Deep fried cooking doesn’t happen a lot often at our home. We both love it but we avoid it as much possible. My Mom always says, never give up any kind of food that you like. If it’s not healthy, eat less and savor the moment. And so we did!

    The first attempt was a disaster. I almost burnt my finger, the kernels were getting separated in the oil, it got overcooked and the first few fritters went straight from the wok to the bin. Being stubborn that I am, didn't want to give up. I lowered the heat and this time with much caution, I dropped the mixture in the hot oil. Result - all my fingers were still in place and the fritters came out crispy, crunchy and sweet at every bite!

    I had my doubts if Arvind would like it and he proved me correct. It was not as savory or as spicy as he would have preferred in any such snack bites. So, the next time, I gave my own little Indian twist to the mixture. I added garam masala, along with amchoor (raw mango powder), some cayenne powder and fresh mint. And this time, I didn’t deep-fry it; rather pan-fried it in a cast iron pan.

    We both loved it and gulped it down with some cold beer.

    Summer corns are a delightful creamy treat and one should relish some before the season goes away. Growing up, I don't remember eating a lot of corn. It would mostly be the grilled corn that we would buy from the roadside food stalls. This year, I am taking inspiration from everywhere and eating a lot more fresh corn than ever.

    While making this fritter, just make sure not to over mix the ingredients. The mixture can be prepared in advanced and fried later. I still have to visit that restaurant and enjoy some of those Indonesian fritters but until then, I am going to enjoy the home made Indian version ones!

    corn fritters 5

    Spicy Corn Fritters

    Kankana Saxena
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Servings 15 uneven sizes

    Ingredients
     

    • 3 fresh corns
    • 1 egg
    • 2 cloves of garlic (grated)
    • 1 inch ginger (grated)
    • 1 bunch green onions (finely chopped)
    • 1 tablespoon garam masala powder
    • 1 teaspoon cayenne powder
    • 1 cup fresh mint (finely chopped)
    • 1 cup fresh cilantro (finely chopped)
    • ¾ cup corn flour
    • ½ cup semolina
    • salt
    • oil for frying

    Instructions
     

    • Remove the husk, clean the silk and using a sharp knife, slice the kernel off the corn into a mixing bowl.
    • Then, add rest of the ingredients except oil and using a wooden spoon mix everything.
    • If you want to deep-fry it, use a wok and heat enough oil. If you wish to pan fry it, use a cast iron pan and heat about 3 tablespoons oil.
    • Spoon the mixture and very carefully, pour it on the wok or the pan. If you are using the pan-fried method, use the spoon to spread out the mixture just a little bit so that it flattens.
    • Let it fry for about 3 minutes on each side.
    • Serve immediately with you favorite dipping sauce. I like to sprinkle some chat masala on it while serving.

    Nutrition

    Serving: 15uneven sizes

    More Snack and Fingerfood

    • Sukha Kala Chana
      Sukha Kala Chana
    • Sabudana Khichdi
      Sabudana Khichdi (Tapioca Pilaf)
    • Stuffed Portobello mushroom
      Stuffed Portobello Mushrooms
    • Soya Chaap Tikki
      Soya Chaap Tikka

    Reader Interactions

    Comments

    1. Neel

      October 25, 2012 at 6:44 am

      I love how much traditional corn has evolved with so many interesting and delicious varieties. Fritters must taste good in this avatar 🙂

    2. Monique

      September 17, 2012 at 3:19 pm

      Your photos are spectacular.
      Bravo..Really they are inspiring:)

    3. Nash at plateful

      September 14, 2012 at 3:50 am

      sensational photos Kankana, simply sensation! love!

    4. wokandspoon

      September 13, 2012 at 1:48 pm

      I love anything fried so this is a recipe for me. Love the colours in your photos.

    5. Wine and Good Food

      September 06, 2012 at 2:12 pm

      What a delicious looking recipe (great pics)! I would love to make these over the weekend and pair with a nice Riesling!

    6. Kathy Steger

      September 06, 2012 at 2:00 pm

      Oh how gorgeous are these, they looks unbelievably appetizing. Great post

    7. SkinnySimpleRecipes

      September 06, 2012 at 10:05 am

      Very nice pictures for a yummy corn fritters!!
      Love your blog 🙂

    8. Caitlin

      September 06, 2012 at 9:56 am

      Looks like I am going to have to make a trip to E&O! These look delicious, but I am not ready to take on the challenge quite yet 🙂 I love your photo of the corn! Congrats on Top 9.

    9. Jaime aka The Tomato

      September 06, 2012 at 8:15 am

      I don't even know where to begin. Stunning photos. Delicious looking fritters. I love everything about this post.
      Congrats on top 9!
      Chow for now - Jaime aka The Tomato Snob

    10. KiranTarun

      September 05, 2012 at 10:08 pm

      Mouthwatering. I love how you ended up skillet frying instead of deep frying 😀

    « Older Comments

    Primary Sidebar

    About

    Hey there! I am Kankana and this is my culinary space where I unfold memories, share stories and try new flavours. Easy effortless cooking with fresh ingredients is my mantra and I like to carry that in my everyday meal.

    Learn more about me →

    Seasonal

    • Congee With Miso Sauce
    • Apple cake
      Apple Cake
    • Creamy Garlic Mushroom Soup
    • How To Make Makhani Sauce

    Cookbook

    cookbook front cover
    Taste of Eastern India has an array of vegetarian and non-vegetarian dishes, street foods, snacks, drinks, comfort hearty food, desserts and some long-lost dishes.
    Learn More and Order

    Subscribe

    Kitchen tips and tricks
    Receive exclusive articles and eBooks on Kitchen Tips and Tricks, Photography Tutorial, Meal Prep Ideas and Simple Recipes for Busy Lifestyle. Plus Weekly Fresh Seasonal Recipes.


    Footer

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Contact

    • Contact
    • Portfolio

    Copyright © 2011-2023 Playful Cooking. All content on this blog is copyrighted. It may not be republished in part or whole without permission and proper credit. Please contact me to seek republishing or syndication rights.