[1] Native Americans had been using ground corn (maize) as food for thousands of years[2] before European explorers arrived in the New World.

The corn fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep fried foods.

On the other side of the world, maize seeds from the Americas were introduced into Southeast Asia in the late 16th century through Spanish and Portuguese traders.

They can deep fry in vegetable oil and is usually served savory to accompany other local dishes as an appetizer.

Unlike bakwan jagung, pelas uses corn which is ground with a stone mortar and pestle and mixed with spices.

Pyaungbu kyaw consists of corn kernels battered in flour and eggs and deep-fried as disk-like fritters.