Crispy Indian Baby Corn Fritters

Learn to make delicious and crispy Indian Baby Corn Fritters (Pakora) with this easy-to-follow vegetarian recipe. Perfect as a snack or appetizer!

35 min 4 servings Medium Vegetarian Indian

Ingredients

Check off items as you gather them

Follow step-by-step instructions

Wash and pat dry the baby corn. Slice each baby corn into 1-inch pieces diagonally.
In a large bowl, combine gram flour, rice flour, turmeric powder, red chili powder, cumin powder, garam masala, ginger-garlic paste, chopped green chilies, and fresh coriander leaves.
Add salt to taste and gradually add water, mixing continuously to form a thick, smooth batter without lumps. The batter should be thick enough to coat the baby corn pieces.
Add the sliced baby corn pieces to the batter and toss gently to ensure they are evenly coated.
Heat oil for deep frying in a heavy-bottomed pan or wok over medium heat. To test if the oil is hot enough, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
Carefully drop spoonfuls of the coated baby corn into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
Fry the fritters for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Remove the fried fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve hot with mint chutney, tomato ketchup, or your favorite dipping sauce.