Crispy Corn Recipe

Crispy corn is popular in restaurant menu, deep-fried crunchy sweet corn kernels are tossed in spices and sauces.

DIRECTIONS

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.

Add a generous pinch of salt, ¼ teaspoon pepper powder along.

Once it is evenly coated, add add the other flours mixed together well. Add it divided not all together.

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, green chilli first and fry until they are fragrant. After that, add onion, white part of spring onion and fry in high flame until soft. Lower flame, add soya sauce, tomato chilli sauce, black pepper, red chilli powder, little salt. Mix well furthermore.

Add fried corn. Add coriander leaves and mix thoroughly.

Finally garnish with spring onion and lemon juice if adding. Give it a toss.

Serve immediately. Best as starter/ snack and good as such.


INGREDIENTS

Sweet corn - I used frozen sweet corn but you can also use fresh ones. I find frozen handy and just makes it easy to prepare the dish in jiffy.
Garlic - Lot's of fresh minced garlic is the main flavor in this dish.
Ginger - Finely chopped ginger goes well with garlic and compliments each other's flavor.
Green chilli - Adds extra punch of spiciness to the dish as well as flavor.
Black pepper - Apart from garlic, black pepper is magic ingredient in this dish which elevates the taste as well as flavor.
Coriander leaves - Just like any other restaurant style dish, coriander leaves lends a lot of fragrance to the dish.
Spring onion - Since I made it like a fusion Indo-Chinese style, I like to add this as garnish.
Onion - Gives your dish a homogenous texture as well as taste.
Soya sauce - Adds a tart to balance and bring all tastes together.
Chilli tomato sauce - Sweetness is must for this dish which comes from the sauce.
All purpose flour - For coating the corn. It is also known as Maida, plain flour. I used un bleached one.
Rice flour - For crispiness and crunchiness
Corn flour - Binding as well as crispiness