Corn Fritters Recipe – Spicy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Corn Fritters Recipe – Spicy Indian Street Food Snack

Hey everyone! If you’re anything like me, you absolutely love a good street food snack. And honestly, few things beat the simple joy of biting into a crispy, flavourful fritter. Today, I’m sharing my go-to recipe for spicy Indian corn fritters – a total crowd-pleaser that’s surprisingly easy to make. I first made these during monsoon season, and they’ve been a family favourite ever since!

Why You’ll Love This Recipe

These aren’t your average fritters. They’re packed with fresh corn sweetness, a lovely kick of spice, and a whole lot of flavour thanks to the ginger, garlic, and fresh herbs. They’re perfect as an evening snack with chai, a side dish for a simple meal, or even a fun appetizer for a get-together. Plus, they come together pretty quickly – perfect when those cravings hit!

Ingredients

Here’s what you’ll need to make these delicious corn fritters:

• 3 ears fresh corn
• 1 egg
• 2 garlic cloves
• 1 inch ginger
• 1 bunch green onions
• 1 tablespoon garam masala powder
• 1 teaspoon cayenne powder (adjust to your spice preference!)
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• ½ cup corn flour (makki ka atta)
• ¼ cup semolina (rava/sooji)
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Corn Varieties: Honestly, any sweet corn will work beautifully. I prefer Indian sweet corn when it’s in season, but American sweet corn is great too.
• Semolina vs. Besan: Traditionally, some recipes use besan (gram flour) instead of semolina. Semolina gives a slightly coarser texture and extra crispiness, which I love. Feel free to experiment with ½ cup besan if you prefer!
• Regional Spice Blends: Garam masala blends vary from region to region. Use your favourite brand or even make your own! You can also add a pinch of amchur (dry mango powder) for a tangy twist, something my grandmother always did.
• Fresh Herbs are Key: Don’t skimp on the mint and cilantro! They really brighten up the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, husk the corn, remove the silk, and carefully slice the kernels into a mixing bowl. This is the most time-consuming part, but totally worth it.
2. Now, add the egg, minced garlic, grated ginger, chopped green onions, garam masala, cayenne powder, chopped mint, chopped cilantro, corn flour, semolina, and salt to the bowl.
3. Give everything a good mix with a wooden spoon until it’s all nicely combined. The mixture should be thick enough to hold its shape.
4. Heat oil in a wok or deep frying pan for deep-frying, or a cast iron pan with about 3 tablespoons of oil for pan-frying. The oil should be hot but not smoking.
5. Carefully spoon the corn mixture into the hot oil. If you’re pan-frying, gently spread the mixture slightly to flatten it a bit.
6. Fry each fritter for about 3 minutes per side, until they’re golden brown and beautifully crispy.
7. Remove the fritters from the oil and place them on a paper towel-lined plate to drain any excess oil.
8. Serve hot with your favourite dipping sauce, and optionally sprinkle with a little chaat masala for an extra zing!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan: Fry the fritters in batches to ensure they cook evenly and stay crispy.
• Oil Temperature is Crucial: If the oil isn’t hot enough, the fritters will absorb too much oil and become soggy.
• Taste as you go: Adjust the salt and cayenne pepper to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Replace the egg with 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water. Let it sit for 5 minutes to thicken before adding to the mixture.
• Gluten-Free Adaptation: Ensure your garam masala is gluten-free.
• Spice Level Adjustment: If you’re not a fan of heat, reduce or omit the cayenne pepper. My friend, Priya, likes to add a pinch of black pepper instead.
• Monsoon Season Variation: My family loves adding a tablespoon of finely chopped green chilies during the monsoon season for an extra warming kick!

Serving Suggestions

These fritters are incredibly versatile!

• Serve them with a side of mint-coriander chutney or tamarind chutney.
• They’re delicious with a dollop of plain yogurt.
• Enjoy them as part of a larger Indian snack platter with samosas and pakoras.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or air fryer to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• What type of corn works best for these fritters? Sweet corn is the way to go! Any variety will work, but Indian sweet corn is particularly flavourful.
• Can I make the batter ahead of time? You can, but the fritters will be crispiest if you fry them immediately after making the batter. If you do make it ahead, store it in the fridge for no more than a few hours.
• How do I achieve extra crispy fritters? Make sure the oil is hot enough, don’t overcrowd the pan, and use semolina in the batter.
• What is a good dipping sauce to serve with these? Mint-coriander chutney, tamarind chutney, or even a simple yogurt dip are all great options.
• Can these be baked instead of fried? While you can bake them, they won’t get as crispy. Preheat your oven to 200°C (400°F), place the fritters on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through.

Enjoy making these delicious corn fritters! I hope they bring a little bit of Indian street food joy to your kitchen. Let me know how they turn out in the comments below!