Crispy Corn Recipe: Hello friends welcome back to my new recipe. Do you also want to make some spicy snacks this monsoon? So, today’s recipe is for you
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Crispy Corn Recipe for rainy days
Today I am sharing with you a restaurant style starter recipe named Salt & Pepper Crispy Corn Recipe. this is very beautiful recipe, it is a mansoon special recipe because it is a corn recipe. It is made with very simple ingrediants, the corn is fried in a very crispy way, then it is served with vegetables, salt and pepper and it looks very delicious.
This recipe is very easy, but one thing is very important, When many people make a crispy corn at home, then corn does not become crispy, the coating is lost, it is not coated evenly.I am going to give all the tips of that in this recipe, So that perfectly coated crispy corn is made at home. So let’s make this recipe without any delay.
Now first of all, let learn how to coat the corn for crispy corn, how to balance it, what is the process.
Ingredient
- Sweet Corn – 2 cups
- Salt – to taste
- Freshly Ground Black Pepper – to taste
- Ginger Garlic Paste – 1 tbsp
- Refined Flour – 2 tbsp
- Cornflour – 2 tbsp
- Water – as needed
- Oil – for frying
- Onion – 1 tbsp, chopped
- Ginger – 1 tbsp, chopped
- Garlic – 1 tbsp, chopped
- Yellow Bell Pepper – 1 tbsp, chopped
- Capsicum (Green Bell Pepper) – 1 tbsp, chopped
- Red Bell Pepper – 1 tbsp, chopped
- Green Chilies – 2-3 slices
- Vinegar – 1/4 tbsp
- Sugar – a pinch
- Spring Onion Greens – chopped, to taste
Blanch the corn:
So first of all, You have to blanch the corn for that, bring water to a boil in a vessel, then add 2 cups of sweet corn to it. After adding the sweet corn, cook the sweet corn for 3-4 minutes, the corn will slighty. After that, you have to removet it with the help of a stainer, let the excess water come out, then add it to a large bowl.
After adding it to a large bowl, spread it a little so that the excess steam comes out. and let it cool slighty for 2-3 minutes until it comes to room temperature.
Set the Oil:
While your corn is coming to room temprature, you can set the oil aside for frying. If possible, use a bigger pan for frying and keep the oil level at the bottom. Because when you fry the curn, somtimes the oil comes up, so that oil should be not fall. Let the oil heat on a aside.
Keep in mind: Keep the lid ready, you will cover the oil with the lid while frying because the sometimes corn pops, so that oil should not foll on you.
Coat the corn:
Once the corn comes to room temperature, add salt to taste, a little freshly ground black pepper and 1 tbsp of ginger garlic paste. Mix everything very well. Now, You please add 2 tbsp of refined flour and 2 tbsp of cornflour. Now, first you have to toss it with light hands so that the cornflour and refined flour that is sticking to the corn do not come out of our hands.It should just be coated with light hands.You can just toss it and mix it.
After this, there will be a slight coating, but you have to increase the coating. So sprinkle a little water and Now you will not add refined flour, add only cornstarch slowly and mix it.So to mix it, You can toss the bowl and mix it. Because sometimes the corn coating start coming out of your hands.
If ie seems that cornflour is not sticking to it, then sprinkle a little water add cornflour and you have to do this process 3-4 times. Unitl the corn is well coated.Once corn is coated, let the corn rest for 4-5 minutes. This is very important so that the coating is set.
Fry it:
Once the your corn is coated and oil is well heated. Then you fry the corn. For that,
Your oil should be hot on high heat at about 165-170 degree celsius. Now what you have to do is to put the corn is a sieve with very light hands and shake it to remove the excess cornstarch. Otherwise, the oil will become very dirty.
Once the excess cornstarch is removed, carefully add the corn to the hot oil. You have to close the lid but do not close the lid completely. You have to keep a little space for the steam to escaape, Otherwise oil will come up.Lets cook just for 1 minutes, Untill you feel that the corn has burst or popped. After that, you can remove the lid. Now, lower the flame a little and fry the corn until it is crispy.
Once the corn is crispy, it will take about 3-4 minutes.Remove the excess oil from the corn and transfer it to a sieve. Now, fry all the corn in the same way.
Toss the veggies:
Once the all corn is fried then toss the vegegtables and mix it well. For that,
Heat a wok on a high flame. Add 1 tbsp of oil and heat it. Add 1 tbsp of chopped onion, 1 tbsp of chopped ginger, 1 tbsp of chopped garlic, 1 tbsp of chopped yellow bell pepper, 1 tbsp of chopped capsicum, 1 tbsp of chopped red bell pepper, 2-3 slites green chilies. Toss it for a minute. You can also add green capsicum.
Add crispy corn:
After tossing the vegetables add all crispy corn, add 1/4 tbsp of vinegar, add salt to taste, add a large pinch of freshly crushed black pepper, add a pinch of sugar, add chopped spring onion greens. Toss it slightly, stire quickly. Now your salt and pepper crispy corn is ready.
Serve it:
Now you can serve it with a strong tea.Which is very tasty to eat. You can also serve it as a snack with morning and evening tea.
Also read: You Won’t Believe How Easy This Spicy Veg Pulao Is to Make
Tips:
- You must boil the corn as boiling coats it well.
- To fry corn, heat the oil in a big pan.
- To coating the corn, you should first apply the refine flour once and then mix some corn starch with water and cut it 3-4 times.
- You must just sprinkle water, do not use too much water otherwise it will become like batter.
- You can also add lemon juice in the end.
If it is raining at your place too, then you must make this recipe at home and share your experience, suggestion and taste with us.
22 Years in the Kitchen, Cooking with Love!
I am Anjani Singh, a simple housewife. I have a deep passion for Indian cuisine. Whether it’s traditional recipes learned from my grandmother or modern fusion flavors, I try to create all kinds of delicious dishes.