Loaded with the Indian-Chinese fusion flavours this fried crispy corn recipe is totally worth bookmarking for your next house party.
What is Crispy Corn?
The deep-fried, batter-coated corn kernels became highly popular after a famous restaurant chain in India, called Barbecue Nation started serving them for appetizers. They are light, crunchy, vegan, and truly addictive snack. Plus, they are really easy to make. All is required mixing of ingredients and deep-frying.
Ok, but before we get to this tasty crispy corn recipe, let’s talk for a second about how much we all love it. Few bites of this Indo Chinese fusion snack are never good enough. I highly recommend making a big batch (as they disappear real fast).
BONUS: If you are looking for a vegan + vegetarian + tasty snack to feed the crowd then this crispy corn recipe is worth bookmarking.
Watch Crispy Corn Video
Hina’s Tried and True Tips
- Texture: Before coating corn with flour make sure they are not moist or wet. Dry them nicely using a clean kitchen towel.
- Chilling: Keeping flour coated corns in the refrigerator for a few minutes make them extra crispy.
- Deep-Frying: Crispy Corn are always deep-fried (not pan-fried or shallow fried). But at times, corn pop dangerously in hot oil while frying. Hence, maintain a safe distance from the pan, or lightly cover it with a lid/mesh if popping is too much.
- Air Frying: They turn out excellent in air fryer. After coating with flour mixture, transfer them to a preheated air fryer for 15 – 20 minutes. Shaking the basket in between for even frying.
So if you’re a corn fan, the you must try Indian Style Masala Corn Chaat, comforting Sweet Corn Soup, or a healthy Corn Avocado Salad.
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Crispy Corn Recipe
- Deep Frying Pan
Ingredients
- 2 Cup sweet corn kernels (frozen/fresh)
- ¼ Cup + 2 tablespoon corn flour (corn starch)
- 2 tablespoon all-purpose flour (maida)
- 1 teaspoon black pepper powder (kali mirch)
- oil to deep-fry
Other Ingredients:
- 2 tablespoon cooking oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1 medium-size onion, fine chopped
- 1 teaspoon red chili flakes
- Salt to taste
- ½ teaspoon black pepper powder or to taste
- 1 tablespoon chopped fresh coriander
- 1 tablespoon chopped spring onion greens
Instructions
- Boil approximately 6 cups of water in a saucepan.
- Add sweet corn and cook for 5 minutes or till bit soft. Transfer to a metal colander. Drain all the water. Allow corn kernels to get dry and cool down a bit.
- In a mixing bowl, combine boiled corn, all-purpose flour, ¼ cup corn flour, salt, and pepper. Mix using your fingers.
- While mixing, gently squeeze corn kernels to remove excess liquid.
- Add remaining 2 tablespoons of corn flour and mix once again to coat corn kernels with flour. Keep in the fridge while the oil is preheated.
- Meanwhile, heat the oil in a deep-frying pan. Deep-fry the corn kernels in small batches until crisp and golden. Cover the pan with the lid while deep-frying if the corn starts popping.
- Once corn kernels turn crunchy, transfer to a sieve and not plate.
- Next, heat 2 tablespoon oil in a stir-fry pan. Add ginger, garlic, and finely chopped onion. Stir-fry for 2 – 3 minutes.
- Add the fried corn, red chili flakes, salt, pepper, and coriander. Mix nicely. Turn off the heat.
- Garnish with spring onion greens.
- Serve crispy corn immediately for the evening snack.
Recipe Notes:
- Make sure that corn kernels are completely dry before combing with the flour mixture.
- Be cautious while frying the corn kernels. Stay away from the gas stove as they might pop. It is best to keep a lid nearby. If required, cover the pan with the lid.
- After deep frying, do not cook the corn kernels for a long time. Else, they will become soft.
- Corn: I use fresh corn for this crispy corn recipe. Hence, boiling is required to soften them. But if you are using frozen corn, thaw them at room temperature and mix directly with flour (no need of boiling).
- Storage: I would not recommend storing the crispy corn. They turn soggy after a few hours at room temperature. It is best to consume them fresh and fast.
Bella says
Did you use frozen,canned or fresh corn kernels in this recipe?
Bella says
Did you use frozen,canned or fresh corn kernels i n this recipe
Hina Gujral says
I have used canned corn kernels in this recipe. If you are using frozen ones than those need to be boiled for 2 – 3 minutes before combining with other ingredients.
Fiona Manoon says
Thank you so much for sharing recipes.Great blog!!!
Mahima says
It looks very yummy.
Thanks for sharing such a delicious recipe with us.
Hina Gujral says
Thanks a million 🙂