Sweet Corn Fritters (Makai/ Maize Pakoda)

• Servings: 2-3
• Preparation time: 4-5 minutes.
• Making batter time: 2-3 minutes.
• Frying time: 10 minutes.
• Cooking time: 10 minutes.
• Total time: 30 minutes.

The sound of rain and the gentle breeze always bring a sense of peace and happiness to me. On one such rainy day, I sat on my swing for almost an hour, simply soaking in the joy of the weather. Just then, my husband asked for a hot cup of tea and some fritters to complete the moment.

With fresh corn in hand, I quickly decided to make “Sweet Corn Fritters (Makai/ Maize Pakoda)” the perfect companion to a rainy evening ️☕

The golden crunch of the fritters, paired with steaming ginger tea and the music of rain, turned that simple day into a beautiful memory of comfort, joy and togetherness.

The natural sweetness of corn blends beautifully with spices, while the

adding sesame seeds, the fritters gain an extra nutty aroma and a subtle crunch, elevating their taste and texture to another level and making these fritters both unique and wholesome.

You can serve as a special starter/party appetizer for guests, these fritters carry the charm of goodness. I am sure it wins everyone’s hearts in every bites.

“On a rainy day, nothing pairs better with hot tea and crispy fritters.

Ingredients:

• Sweet Corn (Makai): 1 cup
• Besan (gram Flour): 1/4 cup
• Rice Flour: 1 tablespoon
• Sesame Seed: 1 tablespoon
• Salt: 1 teaspoon (as per your taste)
• Turmeric Powder: 1 pinch
• Ajwain: 1/2 teaspoon
• Black Pepper: 10-15 no.
• Cumin: 1/4 teaspoon
• Lemon juice: 1 teaspoon
• Onion: 1 no. (Small)
• Ginger: 2” pieces
• Garlic: 3-4 clove
• Green chilli: 1-2 no.
• Hot Oil: 1 tablespoon (for moin)
• Fresh coriander leaves (chopped): 1 tablespoon
• Mustard Oil/ Cooking Oil: for frying

Preparation:

1. Roughly grind 1/2 cup of corn on pulse mode in mixer grinder, keep aside.
2. Make smooth paste of ginger, garlic and chilli, keep aside.
3. Finely chop onion, keep aside.

Method

for making pakoda Batter:

1. Take a big mixing bowl, put roughly ground sweet corn and remaining 1/2 cup sweet corn, ginger-garlic-chilli paste, chopped onion, salt, ajwain, sesame seed, black pepper, cumin, lemon juice and turmeric powder, mix well.
2. Keep aside for 10-15 minutes; onion releases moistures, add besan and rice flour, make semisolid batter (if required add water).
3. Add hot oil; now batter is ready.

Frying Pakoda:

1. Take heavy bottom fry pan, put oil in the fry pan, and Let oil to smoke.
2. Drop small size batter in it. (Either helps of your hand or spoon)
3. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
4. After getting right temperature of oil, deep fry all pakoda  on medium flame (size of your choice), till golden colour appears. Keep aside.
5. Repeat this till all batter is finished.
6. “Sweet Corn Fritters (Makai/ Maize Pakoda)”, serve piping hot with Green Chutney and Sesame Seed Chutney followed by ginger tea.

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Sweet Corn Fritters (Makai/ Maize Pakoda) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.