Crispy Corn



1 cup sweet corn kernels

3 tbsp cornflour

1 tbs rice flour

1/2 tsp pepper powder

Salt to taste

Water for boiling corn

Oil for deep frying

For tempering

2 tsp oil

6 finely chopped garlic cloves

1 small onion finely chopped

1 tsp red chilli powder

2 tbsp finely chopped capsicum

1 tbsp finely chopped coriander leaves


  • Add corn kernels to the boiling water with a little salt. Boil them for 2 minutes.
  • Drain them completely and put them in a wide bowl.
  • Sprinkle salt, pepper powder, cornflour, rice flour, Toss them to coat with the flour.
  • Toss well so that all the corn kernels are coated well. Sprinkle a few drops of water only if required to coat them 
  • Heat oil and deep fry them until they turn crisp and golden brown in color
  • Remove the fried corn to a colander
  • Heat oil in a pan roast garlic till light brown, add chopped onions and saute for a minute on a high flame
  • Add chopped capsicum, red chilli powder and toss again
  • Finally, add fried corn, salt to taste, if needed. Give a nice mix, garnish with chopped coriander leaves and serve immediately.
CAUTION: Please be careful while frying the corn kernels, because sometimes they burst while frying and can splash the oil on to you. So please use one steel mesh cover or plate to cover your pan.


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