Crispy corn is best made with american sweet corn. The crispy taste of corn is loved by all age groups, especially children, it healthy and even very tasty.
INGREDIENTS:
Sweet corn kernels (50gms).
Corn flour (4-6 TBs).
Salt to taste.
Rock salt to taste.
Oil for deep frying.
Tissue paper for oil absorbent.
PROCEDURE:
In a neat bowl add corn kernels, salt, cornflour, chilli powder and mix well, so thar cornflour covers corn kernels well, if you find cornflour is not sufficient add little more and mix well and keep aside for 15-30 minutes. Now heat oil in a wok and as oil gets heated up fry the marinated corn kernels till golden brown and remove it in tissue for excess oil to be absorbed. Sprinkle some rock salt over it and our crispy corn is ready to be served and enjoyed.
INGREDIENTS:
Sweet corn kernels (50gms).
Corn flour (4-6 TBs).
Salt to taste.
Rock salt to taste.
Oil for deep frying.
Tissue paper for oil absorbent.
PROCEDURE:
In a neat bowl add corn kernels, salt, cornflour, chilli powder and mix well, so thar cornflour covers corn kernels well, if you find cornflour is not sufficient add little more and mix well and keep aside for 15-30 minutes. Now heat oil in a wok and as oil gets heated up fry the marinated corn kernels till golden brown and remove it in tissue for excess oil to be absorbed. Sprinkle some rock salt over it and our crispy corn is ready to be served and enjoyed.
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