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–+ servings

Crispy Corn Recipe Card

North Indian Kitchen
Fried Corns tossed with various sauces and vegetables makes it more yummy and delicious.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack, Starter
Cuisine American, Indian
Servings 4
Calories 194 kcal

Equipments

1 Kadhai
1 Sauce Pan

Ingredients

  • Boiling Water
  • 2 cups Sweet Corn kernels
  • Salt to taste
  • 1 teaspoon Ginger garlic paste
  • A pinch of Black pepper powder
  • 2 tablespoon Maida (refined flour)
  • 2 tablespoon Corn flour

For Tossing

  • 1 tablespoon Oil
  • 2 tablespoon Garlic (chopped)
  • 1 tablespoon Ginger (chopped)
  • 1 tablespoon Corinader stems (chopped)
  • 2-3 nos Green chilis (chopped)
  • ⅓ cup Capsicum (chopped)
  • ⅓ cup Spring Onion bulbs (sliced)
  • 1 tablespoon Schezwan sauce
  • 2 tablespoon Red Tomato sauce
  • 2 teaspoon Red Chili sauce
  • 1 teaspoon Soya sauce
  • Salt to taste
  • A pinch of Sugar
  • Small bowl of Spring onion greens
  • Some Coriander leaves

Instructions
 

  • Set water for boiling in a stock pot, add the sweet corn kernels and boil 3-4 minutes.
    2. Further transfer the boiled corn to a big size mixing bowl & allow it to cool down for couple of minutes.
    3. Add the moist corn to a mixing bowl. Sprinkle some salt , ginger& garlic paste, black pepper powder.
    4. They must taste slightly salty. If you prefer to use egg, then pour 1 egg white and mix well.
    5. Start by sprinkling 3 tablespoon maida and 3 tablespoon corn flour, mix with light hands so the corn coats well, to ensure the coating is done well, add a splash of water and recoat the corns with little more maida and cornflour, repeat the process of coating flour 3-4 times so it gets coated evenly.
    6. Let the corn kernels rest for a while after coating.
    Frying Crispy Corn
    Prepare sauce
    7. Before frying shift the coated corns using a sieve to remove excess flour.
    8. Heat oil in a deep pan for frying when the oil turns hot.
    9. Once corns are fried remove in a strainer so to get rid of excess oil. Keep the crispy corn aside to toss in the quick sauce.
    10. For tossing in sauce, set a wok on high heat, let the wok heat really well, add oil, onions, garlic& ginger. stir & cook for 1-2 minutes on high flame.
    11. Further add capsicum &white onions, stir & cook for 1-2 minutes on high flame.
    12. Now, add 1 teaspoon schezwan sauce, 1 teaspoon spice &sweet sauce, 1 teaspoon tomato sauce and 1 teaspoon soya sauce.
    13. Sprinkle some salt & white pepper powder and a pinch of sugar. You can add more sugar if the dish is more spicy.
    14. Add coriander stems &green chillies, stir & cook for 1-2 minutes on high flame. Then add fried corns.
    15. Garnish fresh coriander and some green sprinkles.

Video

Notes

  • You may need more flour unless you use egg.
  • Alternative quantities provided in the recipe card are for 1 x only, original recipe.
  • For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Nutrition Facts
Crispy Corn Recipe Card
Amount per Serving
Calories
194
% Daily Value*
Fat
 
0.2
g
0
%
Sodium
 
7.8
mg
0
%
Carbohydrates
 
17
g
6
%
Fiber
 
0.3
g
1
%
Protein
 
0.2
g
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Corn
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