Sweet corn on the cob! Have you had your fill yet? How about off the cob? Here is a simple recipe that got rave reviews from friends and they were gobbled up. Only three tiny fritters were left to photograph. I hope they look as good as they tasted. The pineapple-tamarind chutney really went perfectly with the corn. Try this combo before the season ends.



Corn Fritters Mukkee Pakora

Yield: 16 fritters

Make these yummy morsels very close to serving time. So thaw the corn ahead of time, if using, then measure all dry ingredients and chop the onions before you start. Serve with pineapple/tamarind chutney.

Kernals from 3-4 ears of corn or about 2 cups thawed corn, drained

3 egg whites

3 egg yolks

2 tablespoons minced green onions or chives (optional)

½ teaspoon cumin, garam masala or chaat masala

1 teaspoon red pepper flakes (optional)

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons all-purpose flour

2 tablespoons cornmeal

¾ teaspoon sugar

Oil for frying

   Heat the oil in a small wok over medium heat. Beat the egg whites until stiff peaks form. In another bowl, beat the yolks until thick and light yellow, about 3 minutes. Stir in the chives, seasonings, corn meal, flour, and sugar. Gently fold the egg whites into the corn mixture.

   Drop by tablespoonfuls and fry a few at a time, over medium/high heat till they are golden brown and crisp, turning once. Drain on paper towels. Keep warm in a pre-heated, 300-degree oven till all are fried. Serve warm.


Pineapple/Tamarind Chutney

Yield: 1½ cups

1 cup chopped fresh, or canned and drained pineapple

½ cup tamarind paste

¼ – ½ cup crumbled brown sugar or gurd

1 tablespoon grated ginger

1 teaspoon red pepper flakes

¼ teaspoon salt

(Lemon juice)


In a small saucepan, heat all ingredients, stirring until cooked. Add more water, sugar or lemon juice, salt or red pepper to your taste. Refrigerate until served.