These bite-sized, deep-fried morsels are the perfect addition to any party or meal, and since there’s no meat involved it’s an excellent option for vegetarians. Enjoy them as a snack, side, or main in a meal and you won’t be disappointed. With a crunch that’s reminiscent of chicken, they’re addictive, making it hard to stop after just one. Luckily, this particular recipe is dosed low, so you won’t have to worry about holding back at all.
What are pakoras?
Chickpea flour is the perfect, flavorful binding ingredient in these corn fritters aka pakoras, a dish originating from India. There are many different types out there, but this recipe is deep-fried and filled with sweet and flavorful vegetables like corn, red onion, and other fresh additions like cilantro.
A simple and elevated corn pakoras recipe
Sweet corn pakoras might seem simple, but their unique texture and taste are out of this world, and perfect for pairing with your favourite dip, which in this case is also the base of infusion. So if you’re not a huge fan of Cilantro mint chutney sauce then you might want to try ketchup, honey, or barbeque sauce instead.
Preparation time: 25 minutes
Cooking time: 2-3 minutes
- Oil (enough for frying)
- 1 cup of fresh, sweet corn kernels
- ¾ cup chickpea flour
- ½ cup red onion (diced)
- ¼ cup sparkling water
- 1 tablespoon cilantro (chopped)
- 1 teaspoon coriander powder
- 1 teaspoon Indian chilli powder
- 1 teaspoon cumin seeds
- Salt (to taste)
Cilantro mint chutney sauce ingredients
- 1 green chilli (seeds and stem removed)
- 1 garlic clove (peeled)
- ½ cup mint (stem removed)
- ½ cup cilantro (stem removed)
- 1 tablespoon lemon juice
- 1 tablespoon cannabis-infused olive oil
- ½ tablespoon water
- ½ teaspoon ginger
- ½ teaspoon cumin
- 1/8 teaspoon granulated sugar
- 1/8 teaspoon salt
- Large mixing bowl
- Wooden spoon
- Deep fryer
- Slotted spoon
- Dip bowl
Preheat a deep fryer to 340°F.
Add the onion, corn, chilli powder, cilantro, cumin, coriander, and salt to a large mixing bowl and stir the ingredients together.
Use a sifter to coat the vegetable mixture, tossing the pieces gently as you go until they’re all thoroughly coated.
Pour the sparkling water into the bowl and use your hands to gently toss the ingredients until every piece is coated in the thin batter.
Drop the pakora batter into the hot, deep fryer by the tablespoon, cooking each ball for 2-3 minutes, or until they reach a light golden brown.
Transfer the balls to a paper towel-lined plate and keep going until every bit of the mixture has been cooked.
Toss all of the cilantro mint chutney sauce ingredients into a blender and puree them on high until smooth.
Pour the sauce into a dip bowl and serve alongside the pakoras.
Serving and storage tips and tricks
Corn pakoras like most deep-fried foods are best served hot and fresh from the fryer. However, if you’re looking for a reheatable meal or snack, they may also be kept in an airtight container in the fridge where they’ll stay fresh for up to 2 days. Freezing pakoras should only be done with raw dough, which can be stored in a sealed container for up to 2 months.