Hi ya folks! After some time off cause the family was in town, I’m back. My husband said theres no excuse, but I confess the sunny white sand beaches, incredible restaurants, late night date nights because we had a babysitter and lots of bargain shopping with my Mom and sister lured me way too much away from this blog.
What better way to come back though than to tell you about these scrumptious corn pakoda snack fritters.
So it was Super Bowl Sunday yesterday here in the USA. If you watched it, did your team win?I have to confess Satya and I are really into the game. Well, let me rephrase that, really into game food. We both had a lot to do and although we were invited to a Super Bowl party with friends, we watched at home on our black leather couch with our laptops closeby and with me doing kitchen dishes cleanup on commercial breaks. For us, deciding who to cheer for was determined by which teams uniforms we liked better and our gut feeling of who was going to win. And we were right.
And we snacked on these yummy scrumptious perfect for Super Bowl or anytime snack corn pakoda fritters and spicy Asian chicken wings. If you haven’t tried the recipe for the Asian wings, you’re missing out on a great thing.
The crunchiness outside is just the very start of yumminess in the inside with a combination of cilantro, green chilies, ginger, onion, corn and several different kinds of flours. To make them, you simply mix all the ingredients together, make them into small size balls and then deep fry them in oil. Let em cool, dip in in your favorite sauce (mine is ranch) and you’re good to go. Simple, quick and absolutely delicious! Sounds so great doesn’t it?
And let me tell you, these itsy bitsy rounds are so so addictive. Yes, I definitely had some temptation happening as I was photographing them. Next time, I’m definitely going to make a double batch. Once you make these just once, your snacking time will never be the same. It just can’t get any better than this can it?
So even if you’re team didn’t win or possibly you weren’t even into the Super Bowl game, still try making these and I solemnly swear you’ll be a winner to all that you may decide to share them with anytime of the year or simply eating them all by yourself
- 3 Cups Corn Kernels - frozen are O.K.
- 3 Green Chilies - chopped finely
- 1½ Piece Ginger - finely minced
- 3 Tbsp Besan - (chickpea flour)
- 1 Tbsp rice flour
- 1 Tbsp cornflour - 1 tbsp
- 1 Medium sized onion, finely chopped
- 3 Tablespoons fresh coriander leaves - minced
- Oil for deep frying
- Salt to taste
- In a bowl add all the ingredients. (besides the oil).
- Heat oil enough for deep frying on medium high on a wok or deep pan.
- Shape mixture into small balls.
- To check to see if the oil is hot enough, drop a kernel of corn into the oil. If it sizzles and comes ot the surface than the oil is hot enough to start deep frying.
- Carefully place the round ball mixture into the hot pan.
- Allow to cook until they are gold brown.
- Remove carefully with a slotted ladle and place on paper towel to absorb any additional oil.
- Serve with ranch dressing or your favorite sauce choice.