13 November, 2016
For Crispy Corns
- Sweet Corns – 300gms (Fresh or frozen)
- Corn flour – 3-4 tsp
- Ginger – ½ tsp (grated)
- Garlic – 2 tsp (chopped)
- Onion – 2 medium (chopped)
- Coriander – 2 tsp (chopped)
- Water – according to need (to make batter)
- Bell peppers (red & yellow) – ½ cup
- Spring onions – ½ cup (only the green part as we are using onions separately)
- Black pepper powder – ½ tsp
- Oil – to fry
- Salt – according to taste
- Sugar – ½ tsp
- Vinegar – ½ tsp (optional)
In a mixing bowl take corn flour and add water gradually to it make a smooth batter. Keep batter in a thick consistency so that it can cover the corns. Mix it well so that there are no lumps in it.
To cook crispy corns, firstly take the sweet corns and put them in the batter to get them coated with flour. Once it get coated, take some dry flour and sprinkle it on the corns. Mix the corns properly with hands on dry flour so that it get properly coated. Once it is done, refrigerate it for almost ½ hour.
Now, heat some oil in a pan. Once it get heated, put coated corns in to it. Once it starts crackling, cover the pan with lid otherwise corn may splutter. Stir them occasionally and continue to fry them on medium flame till they start floating and become crisp. Once you are done with frying process, drain them out on a tissue paper so that its excess oil can be soaked.
Now again take a pan and add some oil to get heated. After heating oil, ginger garlic on low flame and stir it until they turn golden brown. Add onion, bell peppers, coriander in to it and continue to saute for 2-3 minutes. Now, you can add green part of the spring onions and add salt, sugar, vinegar, black pepper in to it. Mix them well and finally add fried corns in to the pan and stir until corns get completely coated with the mixture. Fried Corns are ready to serve now.
Serving Tip –
You can garnish the Crispy Corns with chopped green part of spring onions and serve them hot as evening snack.