crispy corn

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

Crispy corn recipe

Sweet corn (I used frozen)

¼ Onion

tbsp Garlic (heaped, finely chopped)

tsp Ginger (finely chopped)

Green chilli (finely chopped)

tbsp Spring onion (white portion, chopped)

tbsp Spring onion (green portion, chopped)

Coriander leaves (finely chopped)

½ tsp Black pepper (powder)

tsp Red chilli powder

Salt

tbsp All purpose flour ((Maida) 1+2 tbsp divided)

Rice flour

tbsp Corn starch

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, 1/4 tsp 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 3/4th 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.

https://www.youtube.com/watch?v=HpgMNpbGYKA

Crispy Corn recipe | Restaurant style starter snack at home!
Full written recipe : https://rakskitchen.net/crispy-corn-recipe-restaurant-style/
⚠️ SAFETY
There are some important things to note before making the dish.

Compulsory to use a lid while frying. Because it splutters as well as randomly kernel can pop (burst) while frying. So use a lid and stay vigilant in a safe distance.

Also do not close the lid completely. Close ¾th to ensure steam escape. Otherwise the steam will condense and water will drop inside oil which in-turn again will splutter.

How to avoid corn bursting?

Cook the corn thoroughly before using in the recipe.
Instead of peeling the sweet corn, use knife to cut off the kernels from the cob. This is cuts off the tip of the kernel and lets steam escape while frying.
The kernels start bursting if the oil is too hot. Once you hear a pop, lower the flame as much as possible. Or even switch off and turn on again after a minute.
Oil temperature regulation: When dropping, it should be hot enough, that it rises immediately. Later after 30-50 seconds, you can lower the flame / or lower when any of the kernel pops.
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Crispy corn recipe
Crispy corn is popular in restaurant menu, deep-fried crunchy sweet corn kernels are tossed in spices and sauces.
 Course Snack Cuisine Fusion, Indian
 Prep Time 15 minutes Cook Time 30 minutes
 Servings 
3
 1x
2x
3x
Cup measurements
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 as needed
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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.
By - Rajeswari Vijayanand 

About me: https://rakskitchen.net/about-me/

My website : https://rakskitchen.net/
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Crispy Corn recipe | Restaurant style starter snack at home!

Spicy crispy corn is a popular snack made with sweet corn, spices, flour, herbs and lemon juice. Instructions included to grill them in oven or to deep fry.

corn (or 3 corncobs)

tbsp corn flour (refer notes)

rice flour (or all-purpose flour

pepper powder

water (for parboiling corn)

¾ tsp jeera powder (or cumin powder)

¾ to 1 tsp chaat masala ((use to suit your taste))

tsp red chili powder

onions

coriander leaves (finely chopped)

lemon juice ((use only if needed, refer notes))

Choose corn that have firm and plump kernels. Avoid too young, tender or juicy ones. Also do not use hard kernels.

Cut the corn cob to 2 parts. Begin to pick the whole kernels from the cob without cutting them with a knife.&nbsp; Add them to a bowl. Do not cut them with a knife as the cut kernels tend to splutter while frying.

Next add them to salted hot water and boil for 2 minutes. You can skip this step if the kernels are moderately milky and not hard.

Drain them and rinse under running water. When excess water drains up, add them to a wide bowl.

While you prepare the corn also prepare to deep fry them or preheat your oven to 400 F or 200 C for at least 15 mins.

Corn have to be moist at this stage. Then sprinkle salt, pepper, 3 tbsps corn flour and 3 tbsps rice flour. Toss them to coat with the flour. If using egg, pour 1 egg white and mix well. Then sprinkle flour. Toss well.

Next repeat adding the rest of the flour as needed. Toss them again. If needed sprinkle 1 tbsp water. Toss. Avoid water if using egg.

If you like more crispy flour coated on the corn then repeat coating them once more, sprinkling 1 tbsp more water if needed. The corn kernels must look floury at the same time they should not be dry. I did not do it the third time.

Preparation

Spread the prepared corn on a parchment paper or greased sheet. Grill them for 24 to 30 mins until they turn golden and crisp.

Grilling in oven

Pour oil to a hot deep pan for frying. Heat it on a medium flame.

When the oil turns hot, drop one corn kernel and check. The oil must be quite hot at this stage otherwise the flour may disperse in the oil.

I added about 2 to 3 ladles of corn for each batch and quickly covered with the splatter screen.

Regulate the flame to medium and do not disturb until you see them floating on top. If they turn lumpy gently separate them.&nbsp;

When they turn crunchy remove to a colander. A plate or kitchen tissue tends to make them soft quickly.

Before adding the next batch of corn to oil, ensure the oil is hot enough again.

Frying crispy corn

Add all the fried crispy corn to a bowl. Sprinkle red chili powder, cumin powder and chaat masala.&nbsp;

Immediately remove to serving plates. Sprinkle some onions and chopped coriander leaves..&nbsp;

Serve crispy corn immediately. If desired just squeeze in few drops of lemon juice.

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