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Crispy Restaurant-Style Spicy Corn Snack Recipe

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3.9 from 3 reviews

This Crispy Corn recipe delivers a delightful restaurant-style snack featuring deep-fried crunchy sweet corn kernels tossed in a blend of spices and flavorful sauces. Perfectly seasoned and golden, this fusion Indian snack combines the sweetness of corn with aromatic garlic, ginger, and a spicy kick, making it an irresistible treat for any occasion.

Ingredients

Main Ingredients

  • 2 cups Sweet corn (frozen, thawed)
  • ¼ Onion, finely chopped
  • 1 tablespoon Garlic, heaped and finely chopped
  • 1 teaspoon Ginger, finely chopped
  • 1 Green chilli, finely chopped
  • 3 tablespoons Spring onion (white portion), chopped
  • 3 tablespoons Spring onion (green portion), chopped
  • ¼ cup Coriander leaves, finely chopped
  • ½ teaspoon Black pepper powder
  • 1 teaspoon Red chilli powder
  • Salt, to taste
  • Oil, as needed for deep frying and sautéing

Coating Ingredients

  • 3 tablespoons All purpose flour (Maida), divided as 1+2 tablespoons
  • 1 tablespoon Rice flour
  • 1 tablespoon Corn starch

Instructions

  1. Boil the Corn: Bring 5-6 cups of water to a boil in a large pot. Add 2 cups of sweet corn along with enough salt and boil for 5-6 minutes until tender. Drain the corn well, ensuring there is no excess water. Allow it to cool.
  2. Prepare the Coating: Place the cooled boiled corn in a mixing bowl. Add 1 tablespoon all purpose flour and coat thoroughly but gently using a spatula to avoid clumping.
  3. Add Remaining Flours: Mix the remaining 2 tablespoons of all purpose flour with rice flour and corn starch. Add this flour mixture gradually to the corn, 1 tablespoon at a time, continuing to coat the kernels gently until each piece is dry and well coated with flour.
  4. Deep Fry the Corn: Heat oil in a broad deep pan over medium-high heat until hot enough for frying. Add the coated corn in portions carefully to avoid overcrowding. Do not stir immediately; cover the pan with a lid, leaving ¾ of it open to allow steam to escape. Once spluttering subsides, stir the corn gently halfway through cooking.
  5. Finish Frying: Lower the flame and continue frying the corn until it turns golden and crispy. Use a slotted spoon to remove the fried corn and drain it on paper towels. Repeat for remaining corn batches.
  6. Sauté Aromatics: Heat 1 tablespoon oil in a pan over high flame. Add garlic, ginger, and onion along with the white part of the spring onion. Fry quickly until garlic begins to turn golden brown and the mixture is fragrant.
  7. Add Sauces and Spices: Lower the flame and add soy sauce, tomato chili sauce, black pepper powder, red chili powder, and a pinch of salt. Stir well to combine the flavors.
  8. Toss the Fried Corn: Add the fried corn kernels to the pan and toss over high heat to evenly coat them with the sauce and spices.
  9. Finish and Garnish: Add the chopped coriander leaves and mix well. Turn off the heat and garnish with the green portions of the spring onion before serving.

Notes

  • Ensure the corn is well drained and dry before coating to achieve maximum crispiness.
  • Use a spatula to mix the flour coating gently to avoid flour clumping or sticking to hands.
  • Maintain medium-high heat while frying to prevent the coating from absorbing too much oil.
  • Do not overcrowd the pan while deep frying to allow even cooking and crisp texture.
  • Adjust the chili powder and green chili quantity to control the spice level according to your preference.
  • This snack is best served immediately to enjoy the crisp texture.

Find it online: https://lauracooks.com/crispy-restaurant-style-spicy-corn-snack-recipe/