Home Gallery Recipe: Tasty Corn Fritters by Food Blogger Amrita Vyas

Recipe: Tasty Corn Fritters by Food Blogger Amrita Vyas


Summers are here and we want to keep away from unhealthy starters and finger foods. But how do we bring a balance of taste and health when hosting a party?

Food blogger Amrita Vyas once again comes to our rescue with her quick and easy yummy corn fritter recipe. The use of corn makes it healthy and the recipe is a treat to our taste buds.

Not only for parties, but this corn fritter recipe is a good snacking idea for children as well.

Here are the the steps to make Amrita’s  yum yum corn fritters:

Step 1: Take 3 or 4 medium sized corns on the cob and wash it under the running cold water.

Step 2: Remove husk and let it dry. Grate evenly using any food grater and add 1 chopped thai chili, chopped cilantro, 1 tablespoon corn flour, 1/2 teaspoon of fennel seeds, a pinch of turmeric powder, a pinch of cayenne pepper powder and salt to taste.

Step 3: Mix all the ingredients well and let it sit for 10-15 minutes. This will help the mixture to absorb all the condiments and enhance the taste of our fritters.

Step 4: Take a deep pan for frying the fritters and heat 5 tablespoons of oil till the oil becomes hot. Adjust the flame, take little mixture in a spoon and slide it slowly into the oil. You can fry multiple fritters at once, depending upon the size of your pan. Make sure to fry fritters on low flame for initial 3 minutes and then on medium flame for another 4-5 minutes. Please adjust the flame according to the intensity of your burner.

Step 5: Once the fritters turn light brown in color, take them out and put them on paper towel for a minute. Serve hot with any spicy dip you like!

To follow more recipes by Amrita Vyas click here or you can also check out her website here.

Also read: Recipe: Masala Spanish Tortilla




  1. […] Step 2: Take an open pan, add soaked lentils, 3 cups of water and bring it to a boil till the lentils are mushy. Add half a box (10 ounces) of coconut cream or milk and boil again for 3 minutes. Step 3: For the tempering keep aside – 1 small sized red onion, 3 minced garlic cloves, 1/2 inch minced ginger, 1 bay leaf, 2 chopped green chilies, 1 small tomato, a pinch of garam masala, 1 cinnamon stick and 2-3 dried whole pepper Step 4: Take 2 tablespoons of any oil (I used cold pressed olive oil), heat in on medium flame and add 1/4 teaspoon of mustard seeds, 1/4 teaspoon of cumin seeds, 1 bay leaf, 1 cinnamon stick, 3 dried red whole peppers and let it splutter. Step 5: Now add minced ginger, garlic and onion. Mix everything well and cook on low flame till the onion becomes translucent. Step 6: Add 1/4 teaspoon of red chili powder, a pinch of garam masala, 1/4 teaspoon of turmeric powder and 1/4 teaspoon of coriander powder. Mix everything well for a minute on low flame. Step 7: Add one chopped tomato at the end and cook everything again for 2-3 minutes.  Step 8: Add cooked lentils to the tempered mixture and 1/4 cup of water if you like. Boil this for 5-6 minutes till it is mixed well. Step 9: Serve it hot with rice and enjoy! To follow more recipes by Amrita Vyas click here or you can also check out her website here.  For an enriched cooking experience you can check out this amazing Nirlon Non-Stick Aluminium Cookware Set, 6-Pieces, Red/Black  on Amazon. Also Read: Recipe: Tasty Corn Fritters by Amrita Vyas […]


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