Crispy Corn Recipe | Restaurant Style Snack
Crispy corn is popular in restaurant menu, deep-fried crunchy sweet corn kernels are tossed in spices and sauces.
Servings: 3
Ingredients
- 2 cups Sweet corn I used frozen
- ¼ Onion
- 1 tablespoon Garlic heaped, finely chopped
- 1 teaspoon Ginger finely chopped
- 1 Green chilli finely chopped
- 3 tablespoon Spring onion white portion, chopped
- 3 tablespoon Spring onion green portion, chopped
- ¼ cup Coriander leaves finely chopped
- ½ teaspoon Black pepper powder
- 1 teaspoon Red chilli powder
- Oil as needed
- Salt
- 3 tablespoon All purpose flour (Maida) 1+2 tablespoon divided
- 1 tablespoon Rice flour
- 1 tablespoon Corn starch
Instructions
- Bring 5-6 cups of water to boil firstly.
- After that add corn and boil for 5-6 minutes with enough salt.
- Once done, drain from water. Make sure there is not excess water.
- Keep all the ingredients ready while corn gets cooled.
- Take boiled corn a the mixing bowl. Add one tablespoon of all purpose flour to begin with.
- Once it is evenly coated, add add the other flours mixed together well. One tablespoon at a time.
- Add a generous pinch of salt, ¼ teaspoon pepper powder along.
- Be gentle while coating, use spatula for mixing to avoid flour sticking to your hands.
- The corn should be coated completely with flour and dry, as separate kernels.
- Heat oil in a broad pan. Once hot, add the corn in portions. Please read the safety instructions below.
- Do not stir now. Cover with a lid ¾th leaving enough space for steam to escape.
- Once the spluttering reduces and half way through stir once.
- Reduce the flame and continue frying carefully until the corn starts turning golden in color.
- Drain in paper towel. Repeat to finish.
- Now heat a pan with a tablespoon of oil.
- In goes garlic, ginger, onion, white part of spring onion one by one and fry in high flame until fragrant.
- Garlic should start turning golden.
- Lower flame, add soya sauce, tomato chilli sauce, black pepper, red chilli powder, little salt.
- Mix well furthermore. Add fried corn and toss in high flame until it coats well.
- Add coriander leaves and mix thoroughly.
- Switch off the flame and garnish with spring onion.
Video
Notes
- For crispy results, the corn must be well coated with the flours. Not a thin layer but a complex layer.
- The coating must be dry, not moist or sticky.
- Use sweet corn for juicy and crisp results. The regular Indian corn on cob will not be good for this dish.
- Please read the safety instructions for deep frying.