• Raggi

Crispy Corn is an easy to make appetizing snack. Pair with a cup of tea or coffee and enjoy monsoon.


The only reason I like monsoon is we can get lots of fresh corn this time. I'm a big corn lover. In fact everyone in our family loves corn. When situation was not like this we used to go to the road side vendors who sell roasted corn on the cobs with lemon juice, salt and chilli powder on it. Such a simple but tempting snack it is. And whenever we used to go to any restaurant crispy corn was a must to have. But now a days when it is not possible to go out and enjoy whatever you like I was craving for a bowl of crispy corn for a long time. So thought to give it a try. Though I was not sure it will be as good as served in restaurants, but to my surprise it came out really yummy. I used to think there must be some special technique to make these corns so crispy. But trust me it's really easy to make and no special technique needed. Now we can enjoy crispy corn anytime we want. Thank God I thought to give it a try.


How to make crispy corn


Take some boiled corn kernels. Coat them with flour mixture. Deep fry them. Add some spice mixture and serve immediately. It's that simple.

Few recipes called for chopped onion or garlic. But I have kept mine very simple without any extra add ins. I like it that way. If you want you can surely add chopped onions to it.


Things To keep in mind

  • Buy corns that are little mature and firm. Too tender corns are not good for making crispy corn.

  • At the time of picking corn kernels from cob make sure they are whole. Don't use knife to remove kernels. Cut kernels won't give you the same result and tend to burst while frying.

  • Though the recipe is very easy, the only difficult part is you have to be very careful while frying them or you may end up with some blisters on you (I got few first time I tried the recipe). Don't be scared. The simple solution is to cover the pan with a splatter screen while frying. If you don't have any then use any glass or steel lid wrapped in kitchen towel. The wrapping will absorb the steam so no water droplets will cause the hot oil to splatter on you or on the kitchen counter.

  • To get crispiest corns always coat the corns properly and fry them in small batches.


Here is how to make it step by step


In a pan boil some water with salt. Add the corn kernels and boil for 2 minutes. If using frozen corn then thaw them first then boil for 30 second only.

Transfer to a strainer and drain the water.

When it's still hot and little moist add salt, corn flour and rice flour to it and mix it well.

The flour should coat the kernels well. The proper coating will ensure your corns will become crispy while frying. If the flour mixture is not coating it well add few drops of water and mix. Don't add too much water or else the corns will stick together and won't be crispy.

Heat enough oil in a pan to deep fry the corns.

Add few spoon coated corn kernels into oil.

Cover the pan with a lid immediately wrapped in kitchen towel. Keep the flame on medium high.

Carefully check after 2-3 minutes. When done they will float on oil and you can feel the crispiness while stirring. Remove from oil with a slotted spoon.

Drain on an absorbent paper to remove excess oil and fry the next batch. I fried them in four batches, 1/2 cup at a time. It totally depends on the size of your pan.

Once all your corns are done transfer them in a mixing bowl and add red chilli powder, chaat masala and pink salt. Keep in mind we have used salt while boiling the corns and also in flour mixture. So add as per your taste.

Mix it well so the spice mix coat the corns evenly.

If you want your crispy corns more tangy squeeze some lemon juice just before serving. Garnish with some dried parsley or chopped coriander leaves and serve immediately.

**If you liked the recipe please hit the like and share with family and friends. Comment below, it always means a lot and motivate me.

Crispy Corn

Prep time: 15 Minutes

Cooking Time: 20 minutes

Total time: 35 minutes

Yields: 4 Serving

Cuisine: Indian

Ingredients:

  • Corn kernels 2 cups (300 gm)

  • Corn flour 4 tablespoon

  • Rice flour 2 tablespoon

  • Red chilli powder 1 teaspoon

  • Chaat masala 1 teaspoon

  • Pink salt 1/4 teaspoon

  • Salt to taste (I have used 1 & 1/4 tsp)

  • Oil for deep frying

Preparations:

  • In a pan boil some water with 1 tsp salt. Add the corn kernels and boil for 2 minutes. If using frozen corn then thaw them first then boil for 30 second only.

  • Transfer to a strainer and drain the water.

  • When it's still hot and little moist add 1/4 tsp salt, corn flour and rice flour to it and mix it well.

  • The flour should coat the kernels well. The proper coating will ensure your corns will become crispy while frying.

  • Heat enough oil in a pan to deep fry the corns.

  • Add few spoon coated corn kernels into oil.

  • Cover the pan with a lid immediately wrapped in kitchen towel. Keep the flame on medium.

  • Carefully check after 2-3 minutes. When done they will float on oil and you can feel the crispiness while stirring. Remove from oil with a slotted spoon.

  • Carefully check after 2-3 minutes. When done they will float on oil and you can feel the crispiness while stirring. Remove from oil with a slotted spoon.

  • Once all your corns are done transfer them in a mixing bowl and add red chilli powder, chaat masala and pink salt. Keep in mind we have used salt while boiling the corns and also in flour mixture. So add as per your taste.

  • Mix it well so the masala coat the corns evenly.

  • Garnish with some chopped coriander leaves or dried parsley and serve immediately.

Taadaa..... Your crispy corn is ready. Enjoy with a cup of tea or coffee.


Notes:

  • Use firm corns for this recipe not very tender ones.

  • You may need little more flour or water to get the proper coating.

  • Always fry in small batches to get the perfect crispiness.

  • Be very careful while frying to avoid burning.

  • Use the spice mixture as per your taste. Some more options are roasted cumin powder, dry mango powder, paprika etc. You can use store bought peri peri spice mix too. It really taste good with corn.

  • You can add chopped onion, lemon juice etc before serving. I love mine very simple, only with the spice mix so didn't add any.

  • Once ready serve immediately or else corns will become soft soon.

Give it a try and let me know how it went. Would love to hear from you. Send me some love by clicking on the like button if you liked the recipe.

You can follow me on Facebook and Instagram also @bforbakingcforcooking.


Thanks for stopping by.

Love

Raggi

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