Crispy corn recipe
Crispy corn is a snack fabricated past frying corn kernels and then flavoring with spice powders. There are a few different ways crispy corn is made in restaurants and fast food centers. You may detect crispy corn coated with thin to extremely thick layer made using cornflour and some times even egg white powder or egg. I have shared here a simple and easy version that doesn't apply egg. I accept also included tips if you prefer to utilise egg.
I had made crispy corn a few times earlier without using egg and and then once with the egg. I establish that getting a thicker crisp flour coating is easier with egg. To brand this healthier y'all can also grill the sweet corn kernels in an oven. More on this in the recipe card beneath.
The key to making good crispy corn is to pick & use corn kernels from the cob and not cut them with a knife. Juicy frozen corn or tender sweetness corn are not good to make crispy corn. Cull ones that are plump, slightly firm and not besides young. Using frozen sugariness corn did not yield me good results.
Y'all may like to check these Sweet Corn Recipes
Caution while frying sweet corn
Do non try the recipe without a splatter screen for your frying pan. Sometimes corn kernels outburst while frying and tin splash the oil on to you. If you do not have it, and so you can use a steel mess comprehend used for fruit basket, like the one I used below. Or reverse a steel mess basket and cover your pan.
Covering with a normal lid will trap steam and h2o drops to the oil. This can result in hot oil splashes.
Please bulldoze away kids from the kitchen before frying them.
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Preparation for crispy corn
1. I used 3 corncobs. they yielded 3 cups of kernels. Break the cob to 2. Begin to choice the kernels from the cob. Do not chop them or remove with a pocketknife as sometimes the cut kernels tend to flare-up in oil.
2. Once you end picking all the kernels, separate those that are out of shape. Use them up in your veggie stir fry.
Optional – Boiling corn
3. This section is optional. Y'all tin skip if the corn is not hard. Side by side add some salt to a pot of water and heat up the water.
iv. Add the corn and boil just for 2 to 3 mins depending on the corn. I just boiled for thirty seconds. Drain them to a colander.
Preparation
5. Rinse them well nether running water.
six. Add the moist corn to a mixing bowl. Sprinkle some salt and pepper. They must taste slightly salty. If you prefer to use egg, then pour ane egg white and mix well.
7. Start by sprinkling 3 tbsp of corn flour and 3 tbsp of rice flour.
8. Toss them well. If needed sprinkle 1 to 2 tbsp water. Skip water if using egg.
9. Repeat sprinkling flour.
ten. Toss them well. You can repeat this procedure once more. If you apply egg, the kernels will be coated well.
Frying crispy corn
11. Oestrus oil in a deep pan for frying. When the oil turns hot, drop 2 kernels check if the oil is hot enough.
12. The oil has to be hot and the flame fix to medium high. Drop the kernels with the aid of a large spoon.
13. I added 3 spoons of kernels per each batch.
14. Quickly cover the pan.
fifteen. When they are done they brainstorm to float and the sizzling racket reduces.
16. Remove them to a colander when they turn crisp. A kitchen tissue makes them soft. If you lot glaze them with egg, then you volition get a thick crust. Mine did non equally I have not used it.
Flavoring the crispy corn
17. When you lot are done frying all of them, transfer to a big basin.
18. Sprinkle red chilli powder, chaat masala and cumin powder.
xix. Toss them well.
20. Chop onions, coriander leaves and lemon. Add them only when you lot are ready to eat. Check the taste and and so add few drops of lemon juice if needed. Chaat masala also tastes slightly tangy so use with caution.
Transfer crispy corn to serving bowl and top with onion and coriander leaves.
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Recipe carte
- three cups corn or three corncobs
- six tbsp corn flour refer notes
- 4 to 6 tbsp rice flour or all-purpose flour or maida
- ½ tsp pepper pulverization
- ¼ to ½ tsp salt or equally needed
- 4 cups water for parboiling corn
Spice powders for crispy corn
- ¾ tsp jeera pulverisation or cumin powder
- ¾ to 1 tsp chaat masala (use to suit your sense of taste)
- ½ to ¾ tsp cherry chili powder
Other ingredients
- 2 to 3 tbsp onions finely chopped
- 2 tbsp coriander leaves finely chopped
- 1 tbsp lemon juice (utilise only if needed, refer notes)
Training
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Choose corn that have firm and plump kernels. Avoid too immature, tender or juicy ones. Also practice not utilise hard kernels.
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Cut the corn cob to 2 parts. Begin to option the whole kernels from the cob without cutting them with a knife. Add together them to a basin. Do not cut them with a knife as the cut kernels tend to splutter while frying.
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Side by side add them to salted hot water and boil for ii minutes. Y'all tin skip this stride if the kernels are moderately milky and non hard.
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Bleed them and rinse nether running h2o. When excess h2o drains upwards, add them to a wide bowl.
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While you prepare the corn also prepare to deep fry them or preheat your oven to 400 F or 200 C for at least xv mins.
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Corn have to be moist at this stage. Then sprinkle salt, pepper, iii tbsps corn flour and iii 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.
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Next echo adding the rest of the flour as needed. Toss them again. If needed sprinkle one tbsp water. Toss. Avert water if using egg.
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If you like more crispy flour coated on the corn then echo coating them once again, sprinkling ane tbsp more water if needed. The corn kernels must look floury at the same fourth dimension they should non be dry. I did not do information technology the tertiary time.
Grilling in oven
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Spread the prepared corn on a parchment paper or greased sheet. Grill them for 24 to 30 mins until they turn aureate and crisp.
Frying crispy corn
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Pour oil to a hot deep pan for frying. Heat information technology on a medium flame.
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When the oil turns hot, drib ane corn kernel and check. The oil must be quite hot at this stage otherwise the flour may disperse in the oil.
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I added nigh 2 to 3 ladles of corn for each batch and quickly covered with the splatter screen.
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Regulate the flame to medium and do not disturb until you see them floating on top. If they plough lumpy gently separate them.
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When they turn crunchy remove to a colander. A plate or kitchen tissue tends to make them soft quickly.
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Earlier calculation the next batch of corn to oil, ensure the oil is hot plenty again.
Seasoning crispy corn
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Add together all the fried crispy corn to a basin. Sprinkle red chili powder, cumin pulverisation and chaat masala.
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Immediately remove to serving plates. Sprinkle some onions and chopped coriander leaves..
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Serve crispy corn immediately. If desired only squeeze in few drops of lemon juice.
You may need more than flour unless you apply egg.
Culling quantities provided in the recipe carte are for 1x just, original recipe.
For best results follow my detailed footstep-past-pace photograph instructions and tips higher up the recipe carte.
Nutrition Facts
Crispy corn recipe
Corporeality Per Serving
Calories 194 Calories from Fat xviii
% Daily Value*
Fat 2g 3%
Sodium 313mg xiv%
Potassium 302mg nine%
Carbohydrates 43g fourteen%
Fiber 3g 13%
Sugar 5g 6%
Protein 4g eight%
Vitamin A 550IU 11%
Vitamin C 13.4mg 16%
Calcium 22mg 2%
Iron 1mg vi%
* Percent Daily Values are based on a 2000 calorie diet.
© Swasthi's Recipes
Source: https://www.indianhealthyrecipes.com/crispy-corn-recipe/
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