Spicy Corn Fritters - Corn Pakoda
Prep time
Cook time
Total time
Serves: 8-10 balls
  • 2 corn fresh, grated
  • ⅔ cup grated boiled potato
  • 1.5 tbsp finely chopped cilantro
  • 3 green chilies, chopped finely
  • 2 tsp grated ginger
  • Salt to taste
  • Red chili powder to taste
  • Few tsps oil for cooking
  1. I have used this PAN for cooking but if you don't have this kind of a pan, simply flatten the balls gently and cook them on a skillet the same way.
  2. Grate fresh corn and tightly squeeze out all the water. I ended up with ⅓ cup grated corn after squeezing it out.
  3. To it add grated potatoes, cilantro, green chilies, ginger, salt, red chili powder and mix. Taste and adjust seasoning if need to as per your taste.
  4. Heat this pan I mentioned above or in case you don't have that just a simple skillet. Divide the mixture into 8-10 balls.
  5. Rub the insides of the pan with little oil and once hot place the balls inside. Cook on medium-low heat by rotating the balls every 2 mins until nicely golden brown. The key to cooking in this pan is to cook them on medium-low or low heat.
  6. Serve hot with ketchup and green cilantro chutney.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/spicy-corn-fritters-corn-pakoda/