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Friday, 20 March 2015

Spiced Crispy Corn

I had these in a restaurant very long time back and since then I wanted to try these. But was quite unsure if it would turn so crisp like the restaurant ones. Just gave a try and realized how easy it is. Crispy sweet corn kernels tosses in kind of  a Chinese stir fry. We just loved it and you can make it how spicy or saucy you like them.

You Will Need:
Boiled Corn Kernels from a Cob
A tbsp of corn flour
A tbsp of Maida
Salt & Pepper to Season
Oil for Deep Frying

Other Ingredients:
A tbsp of Oil
2 Green Chillies Finely Chopped
2 Sprigs of Spring Onion, Finely Chopped
2 Garlic Cloves, Finely Grates
A tso of Soy Sauce
A tsp of Tomato Ketchup
Pinch Salt
Little Chili Flakes

The Cooking:
Heat oil on high to deep fry. Mix the sweet corn kernels with corn flour, maida, salt and pepper. Just sprinkle little water and toss everything together.

NOTE: Adding too much of water will make the batter wetter and the corn kernels will clump together and won't separate when fried.

Now once the oil is hot, take handful of kernels and carefully sprinkle on to the hot oil. Fry till the corn becomes really crispy and crunchy.

Note: Do not crowd the oil by adding to much of corn. It will take much longer to get crisp and won't be crisp enough. Be careful since the corn may burst sometimes. So stand a feet away from the oil.

Once they turn nice crispy drain them on to a kitchen paper.

Heat tbsp of oil on a pan and add the green chilies, onions and garlic cloves. Saute on medium till the onions are soft. Then add soy, ketchup, salt and chili flakes. Saute for a min and add the fried corn kernels. Toll well till everything is well combined. Transfer to a plate and serve immediately.

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