Crispy Corn

A well-liked and fascinating fried snack meal, Crispy Corn combines the strong flavors of Oriental Chinese spices with the sweetness of corn kernels. This meal, which was first offered as an appetizer on the menu of the Barbeque Nation restaurant chain, is now available from a number of different restaurant brands and street food vendors. Crispy corn is adored for its delicious flavor and crunch. The recipe we’re presenting here is a straightforward yet tasty version of this dish, though there are many versions made with other components. A frequent difficulty in creating recipes for crispy corn is making sure the coating sticks to the kernels well enough during deep-frying. Still, this technique ought to assist you in getting that ideal, non-sticky crunch.

Ingredients:

For Heating Up:

• two cups of corn, sweet
• One tsp salt
• Four cups of water

For frying:

• Oil
• One spoonful of flour (all purpose)
• 1/4 cup of rice flour
• 1/4 cup cornstarch
• One-half teaspoon of pepper powder
• Half a teaspoon of salt

Regarding Masala:

• two tsp of capsicum
• two tsp Coriander
• Two tablespoons of onion
• Half a teaspoon of salt
• One-half tsp cumin powder
• One-half tsp Amchur, or powdered dried mango
• One-half tsp red chili powder
• One-half tspn Chili Flakes
• one-half teaspoon paprika smoked

Extra Decoration (Optional):

• Two tablespoons of mixed green and purple cabbage
• Two tsp of raw coriander

DIRECTIONS:

Heating Up the Corn:

In a big pot, start by adding 4 cups of water and 1 teaspoon of salt and bringing to a boil.
Add two cups of sweet corn to the boiling water and continue to boil for a few minutes, or until the corn is tender.
After boiling, drain the sweet corn to get rid of extra water.

Applying a coating and frying:

First, boiled sweet corn, ¼ cup cornflour, ¼ cup rice flour, 1 tablespoon all-purpose flour, ¼ teaspoon pepper powder, and ¼ teaspoon salt should all be combined in a mixing bowl.

Next, ensure that the corn is evenly coated with all of the flour and spice mixtures. Then, in a pan, warm up the oil for deep-frying over medium heat.

After that, the coated sweet corn should be carefully added to the hot oil. Subsequently, sauté the corn over medium heat, stirring frequently, until it starts to color slightly.

Finally, remove the corn from the oil and drain excess oil on paper towels.

Including the Masala:

The fried sweet corn should be combined with ½ teaspoon each of chili flakes, smoked paprika, amchur, and salt in a separate mixing bowl. To guarantee that the spices cover the corn equally, stir thoroughly.

Optional garnish:

Add two tablespoons of finely shredded purple and green cabbage and two tablespoons of fresh coriander to the crispy corn for a pop of color and freshness.

SUGGESTIONS:

You can adjust the amount of red chili powder and chili flakes to your desired level of spice.

Additionally, you can pour in more lemon juice or add a touch more amchur, or dried mango powder, to make it tangier.

Moreover, you can present your crispy corn as a great snack or appetizer, or it can be served as a side dish with a heavier meal. In fact, crispy corn is a delicious blend of flavors that combines the spicy and zesty tones of Oriental Chinese spices with the sweetness of corn.

Consequently, this recipe is sure to please your family and friends whether it is served as an appetizer, snack, or side dish. Furthermore, the coating is the secret to getting that ideal crispiness. Therefore, this recipe makes sure that every mouthful has a delightful crunch.

Finally, savor the delectable tastes of Crispy Corn with the option to top it with vibrant cabbage and fresh coriander for a tasty and visually pleasing treat! Additionally, you can enjoy it at any time, whether it’s at a party or a casual gathering.