Crispy Corn Recipe
Crispy Corn is a crunchy, tasty vegetarian snack. Find tried and tested Indian -Chinese fusion style crispy corn recipe with a video.
Servings: 4
Calories: 253kcal
Equipment
- 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.
Video
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.
Nutrition
Calories: 253kcal | Carbohydrates: 44g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 13mg | Potassium: 252mg | Fiber: 3g | Sugar: 5g | Vitamin A: 377IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg