I used frozen corn, if using fresh corn no need to cook it.
If using frozen corn, thaw it and pat dry it.
In a mixie jar add the corn and pulse it one or twice.
Don’t make a paste.
Transfer it to a bowl.
Now add the rice flour, gram flour, red chili powder, fennel seeds, turmeric powder, coriander leaves, carrot, capsicum and onion.
You can add 2 tsp of garam masala also instead of fennel seeds. But fennel gives a fantastic taste to the vada, so do not skip it.
Mix everything well.
No need to add any water.
If you feel it is little loose add 1-2 tbsp of rice flour or gram flour.
Now the vada dough is ready.
Heat oil in a pan for deep frying.
Grease your hands and take a lemon sized portion of the dough.
Flatten it like a vada.
Gently drop this into the hot oil.
Do not crowd the pan.
Deep fry in a medium flame.
Flip it and cook. Once it becomes golden brown and the oil sound starts to subside, take this out form the pan.
Drain the excess oil in the kitchen towel.
Repeat this for the remaining dough.
Crispy sweet corn vada is ready to serve.
Serve with any dip of your choice.
We had with mint almond dip.