Bang Bang Corn Fritters (Pakodas) — light and crisp, these addictive corn fritters are tossed in a spicy Korean sauce! Topped with green onions and toasted sesame seeds, this appetizer is the best crowd pleaser!
WATCH HOW TO MAKE BANG BANG CORN FRITTERS:
We’ll start by cutting our fresh corn from the cob and to this we’ll add ginger, garlic, red chilies, salt, and red chili powder. Keeping the flavors super bold but still simple for our sauce.
To this, we’ll add besan, rice flour, oil, and spring onions. Mix this together with your hands, gently squeezing so the corn releases its moisture. Continue adding besan and rice flour, along with baking powder and water (if needed), until we get the perfect batter that will make sure these turn out super crisp! Fry these until golden brown and set aside. Be sure not to overcrowd the pan.
For our Korean-inspired bang bang sauce, in goes gochujang, sesame oil, maple syrup, vinegar, and a little hot water. Give this a nice mix and add some toasted sesame seeds if you’d like. Trust me this sauce is so spicy and a little sweet – it’s incredible!
Finally, to assemble we’ll toss together our corn fritters with the bang bang sauce and some green onions. These are truly the perfect accompaniment to any raksha bandhan celebrations and you can make these total hassle free and healthy by air frying or baking the corn fritters.
If you like this, please try my other recipes:
Bang Bang Corn Fritters — light and crisp, these addictive corn fritters are tossed in a spicy Korean sauce! Topped with green onions and toasted sesame seeds, this appetizer is the best crowd pleaser!
- 2 cups fresh corn , about 3-4 ears
- 2 tsp garlic , minced
- 2 thai red or green chilies , finely chopped
- 1/2 inch ginger , finely chopped
- 1 tsp salt
- 1 tsp red chili powder
- 1 cup besan (gram or chickpea flour)
- 2 tbsp rice flour
- 1/4 tsp baking powder
- 1 tbsp oil , any neutral oil
- 1/4 cup green onions , chopped
- 2 tbsp water , or as needed
- oil , for frying
- 1 1/2 tbsp gochujang (korean chili paste)
- 2 tsp sesame oil
- 1 1/2 tbsp maple syrup
- 2 tsp vinegar
- 1/4 cup hot water
- 1/2 tsp toasted sesame seeds
- green onions
- toasted sesame seeds
-
In a bowl, add in your corn, ginger, garlic, red chili, salt and red chili powder. Mix until well combined.
-
Add in half of your besan and rice flour along with oil and green onions. Mix it together and make sure to squeeze the corn so it releases moisture. Then, add in the rest of the besan and rice flour, baking powder and water. At this point, the corn should be naturally clumping together.
-
Heat some neutral oil for frying on medium heat. Form the corn mixture into small balls of 1-2 inches in diameter. Fry them for 5-6 minutes until they are golden brown and crispy. Once done, set them aside to cool.
-
For your sauce, combine gochujang, sesame oil, maple syrup, vinegar, hot water and toasted sesame seeds in a small bowl and mix until well combined.
-
Mix the corn fritters with the bang bang sauce making sure to evenly coat each piece. Garnish with green onions and toasted sesame seeds. Your Bang Bang Corn Pakodas are ready, enjoy!
Recipe Video
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
and share your creation with me!
definitely gonna make this but whats an alternative to frying? can i bake in an oven? if yes then for how long and at what temperature
Yes, you can brush them with oil then bake them at 375F. It should take 10-12 mins (it differs from oven to oven), but you have to keep checking in between.