Sweet Corn Fritters Recipe – Easy Indian Corn Vada Snack

Last Updated on 2 months by Neha Deshmukh

Sweet Corn Fritters Recipe – Easy Indian Corn Vada Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack. And let me tell you, these Sweet Corn Fritters (or Corn Vada, as some call them!) are a total game-changer. I first made these on a particularly rainy afternoon when I was craving something crispy and comforting, and they’ve been a family favorite ever since. They’re so easy to whip up, even on busy weeknights, and the flavor? Absolutely addictive!

Why You’ll Love This Recipe

These aren’t just any fritters. They’re a delightful blend of sweet corn and fragrant spices, offering a satisfying crunch with every bite. Perfect as an evening tea snack, a starter for a light meal, or even a fun party appetizer. Plus, they come together in under 30 minutes – seriously! Who doesn’t love a recipe that’s both delicious and convenient?

Ingredients

Here’s what you’ll need to make these golden beauties:

• 2 cups frozen sweet corn kernels (about 300g)
• 3 tablespoons all-purpose flour (about 36g)
• 1.5 tablespoons rice flour (about 22g)
• Salt to taste
• 1 teaspoon black pepper powder (about 5g)
• Oil for deep frying
• 4 shallots (small onions), coarsely ground
• 2 Bird’s eye chili or green chili, coarsely ground
• 3 garlic cloves, coarsely ground
• 1 tablespoon chopped coriander leaves (about 7g)
• 1 coriander root (optional), coarsely ground

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Frozen vs. Fresh Corn: I often use frozen corn because it’s convenient and readily available. But fresh corn is fantastic too! If using fresh, just add about 2 tablespoons of water when microwaving.
• Rice Flour is Key: Don’t skip the rice flour! It’s what gives these fritters that lovely, crispy texture. It really elevates them.
• Spice Level: Bird’s eye chilies pack a punch! Feel free to adjust the quantity based on your spice preference. If you’re sensitive to heat, start with just one, or use milder green chilies.
• Coriander Root: If you can find coriander roots, definitely use them! They add a wonderful depth of flavor, but it’s totally optional.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the corn. Microwave the frozen corn kernels in a covered bowl for 4 minutes – no water needed! If you’re using fresh corn, add 2 tablespoons of water and microwave for the same amount of time.
2. Now, for the flavor base. Coarsely grind the shallots, chilies, garlic, coriander leaves, and coriander root (if using) with 2 tablespoons of water. You can use a small blender or even a mortar and pestle for this.
3. In a bowl, combine the cooked corn, the ground mixture, flours, pepper powder, and salt. Mix everything well. Add a little water, a tablespoon at a time, until you achieve a vada-like consistency – it should hold its shape but still be slightly sticky.
4. Heat oil in a kadai (or deep frying pan) on medium flame.
5. Wet your hands slightly with water – this prevents the mixture from sticking. Shape the mixture into small patties.
6. Fry 3-4 fritters at a time for about 4 minutes total, flipping halfway through, until they’re golden brown and crispy.
7. Drain the fritters on paper towels to remove excess oil. Serve hot with your favorite dipping sauce!

Expert Tips

• Don’t overcrowd the kadai. Frying in batches ensures the fritters cook evenly and stay crispy.
• Make sure the oil is hot enough before adding the fritters. If it’s not, they’ll absorb too much oil.
• A wet hand is your best friend when shaping the fritters!

Variations

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

• Vegan Adaptation: Replace the water with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend instead of regular all-purpose flour.
• Spice Level: My friend Priya loves to add a pinch of red chili powder for an extra kick!
• Monsoon/Rainy Day Snack: My grandma always added a sprinkle of chaat masala to these fritters when it rained – it’s the ultimate comfort food!

Serving Suggestions

These fritters are delicious on their own, but even better with a dipping sauce! I love serving them with:

• Mint-Coriander Chutney
• Sweet Tamarind Chutney
• Tomato Ketchup (a classic!)
• Plain Yogurt

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 in a pan or air fryer to restore some of the crispness.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for air frying? Yes! You can air fry these at 180°C (350°F) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious.
• Can I use canned corn? You can, but make sure to drain it well and pat it dry before using. Frozen or fresh corn will give you the best results.
• What is the purpose of rice flour in this recipe? Rice flour adds a wonderful crispness to the fritters. It’s a key ingredient for that perfect texture!
• How can I make the fritters less spicy? Reduce the amount of chili, or remove the seeds before grinding. You can also use milder green chilies.
• Can I prepare the batter ahead of time? Yes, you can prepare the batter up to a few hours in advance. Store it in the refrigerator and give it a good mix before frying.

Enjoy these Sweet Corn Fritters! I hope they bring a little bit of sunshine to your day, just like they do for me. Let me know in the comments how they turn out!