- Boil approximately 6 cups of water in a saucepan. Add sweet corn and cook for 5 minutes. Transfer to a metal colander. Drain all the water. Allow corn kernels to get dry and cool down a bit. In a mixing bowl, combine boiled corn, all-purpose flour, ¼ cup corn flour, salt, and pepper. While mixing, gently squeeze corn kernels to remove excess liquid. Add remaining 2 tablespoons of corn flour and mix once again to coat corn kernels with flour. Keep in the fridge while the oil is preheated. Meanwhile, heat the oil in a deep-frying pan. Deep-fry the corn kernels in small batches until crisp and golden. Once corn kernels turn crunchy, transfer to a sieve. Next, heat 2 tablespoon oil in a stir-fry pan. Add ginger, garlic, and finely chopped onion. Stir-fry for 2 – 3 minutes. Add the fried corn, red chili flakes, salt, pepper, and coriander. Mix nicely. Turn off the heat. Garnish with spring onion greens. Serve crispy corn.
Crispy corn
#myrecipe
By Radha Nelanti
Mar, 2nd
592
Servings
4 persons
Cook Time
25 minutes
Ingredients
8
- 10
Ingredients
- Corn
- Corn flour
- Maida
- Pepper powder
- Oil
- Ginger garlic
- Onion
- Red chilli flakes
- Corinader
- Spring onions
