Corn Fritters with Simple Red Chili Salsa ~ Monsoon Special

A cup of tea with these Vegetarian Corn Fritters is all you need to comfort you on a rainy day! Perfect for this season..these fritters are bite sized and taste great with fresh Red Chili Salsa.

Corn Fritter- Monsoon Special

Monsoons are here and all you need is a cup of tea and a few pakoras to comfort you but what if I told you there’s a way to jazz up your good ‘ol pakoras in no time? My corn fritters are crispy and flavorful, basically comfort food at its very best!

If you’re on a diet now is the time to look away because they’re deep fried (as if your pakoras are not :p)  and I have no intention of changing that. Deep fried food has its own charm..yes its unhealthy..yes its fattening..but lets just reserve that argument for some other day. Because right now all I want to do is marvel at these mini crispy balls of sweet corn fritters aka modern corn pakora.

Corn Fritter- Monsoon Special

I had been looking for a recipe to make corn fritters ever since I have some at the Thai restaurant chain, Mamagoto. They are so light I could eat an entire bowl by myself. These fritters, not exactly the same but closely replicate that and I’m so glad to have found Raks’ recipe for it. I tweaked it a bit to suit my taste but all in all its her recipe. I made them bite sized so beware because you end up eating more haha but that’s the beauty of monsoons isn’t it? This weather makes you eat!

RECIPE: Corn Fritters

Serves: 2-3      Time: 15 minutes


For the Red Chili Salsa

  • Tomato, 1, skin peeled off
  • Red Chili, 1
  • Garlic Cloves, 3-4
  • Salt to taste

For the Corn Fritters

  • Onion, 1
  • Fresh Red/Green Chili, 1
  • Garlic Cloves, 4-5
  • Coriander, a handful
  • Canned Sweet Corn, 1 cup (Please Note: 1 cup = 240 ml)
  • All Purpose Flour/Maida, 3 tablespoons
  • Corn Flour, 1 tablespoon
  • Salt and Pepper
  • Oil for Deep Frying



Make your red chili salsa by grinding all the ingredients under “for the red chili salsa” with a little water until you form a smooth salsa dip.

For the fritters, grind together onion, red chili, garlic cloves and coriander in a blender with a little water until everything is smooth and paste like.

Add in the sweet corns, flour, corn flour, salt and pepper to it and mix. You should have a thick batter that’s not watery at all.

Heat oil in a pan and when its hot drop bite sized amount of batter into it. Take out the fritters when they’re golden and crispy.

Serve with the red chili salsa immediately. They turn soggy when cold.

The Corn Fritters recipe has been adapted by Rak’s Kitchen. The Red Chili Salsa is my mom’s recipe.

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Looking for something that’s quick and comforting? Try these..

Crunchy Caramel Popcorn

Crunchy Caramel Popcorn



18 thoughts on “Corn Fritters with Simple Red Chili Salsa ~ Monsoon Special

    • Hi Liane!
      I made these with canned corns because I feel like fresh corns don’t taste as sweet, but you could probably boil them before using ! 🙂

  1. Hi radhika,

    For the salsa u mean dry red chilli right? And the same goes in the corn fritter too?? Or is it the red chilli powder?

    • Hi Roshni,

      Sorry for the confusion but I mean fresh red colored chili or fresh green colored chili, any would do 🙂 I don’t mean dried or powdered! Hope that helps!

  2. Radhika– been pouring over cooking blogs all evening and these fritters are the most delicious looking things I’ve come across!! (maybe it’s just your great photography). thanks.

  3. Hi radhika,

    This is definitely gonna be my next try.

    For the red chilli salsa, have u boiled the tomato first or we just peel it directly?

    • Hi Roshni!
      I cut corners wherever I can :p so I don’t boil tomatoes before making this however if you’re up for it I would suggest you to boil them. Definitely helps with the flavor. The salsa tastes great even if you don’t boil them, so it’s really upto you! 🙂

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