I had made crispy corn a few times before without using egg and then once with the egg. I found that getting a thicker crisp flour coating is easier with egg. To make this healthier you can also grill the sweet corn kernels in an oven. More on this in the recipe card below. The key to making good crispy corn is to pick & use corn kernels from the cob and not cut them with a knife. Juicy frozen corn or tender sweet corn are not good to make crispy corn. Choose ones that are plump, slightly firm and not too young. Using frozen sweet corn did not yield me good results. You may like to check these Sweet Corn Recipes Caution while frying sweet cornDo not try the recipe without a splatter screen for your frying pan. Sometimes corn kernels burst while frying and can splash the oil on to you. If you do not have it, then you can use a steel mess cover used for fruit basket, like the one I used below. Or reverse a steel mess basket and cover your pan. Covering with a normal lid will trap steam and water drops to the oil. This can result in hot oil splashes. Please drive away kids from the kitchen before frying them. More Snacks RecipesSpring roll recipeVeg manchurianGobi 65Vegetable pakora
Preparation for crispy corn
- I used 3 corncobs. they yielded 3 cups of kernels. Break the cob to 2. Begin to pick the kernels from the cob. Do not chop them or remove with a knife as sometimes the cut kernels tend to burst in oil.
- Once you finish picking all the kernels, separate those that are out of shape. Use them up in your veggie stir fry.
Optional – Boiling corn
- This section is optional. You can skip if the corn is not hard. Next add some salt to a pot of water and heat up the water.
- Add the corn and boil just for 2 to 3 mins depending on the corn. I just boiled for 30 seconds. Drain them to a colander.
Preparation
- Rinse them well under running water.
- Add the moist corn to a mixing bowl. Sprinkle some salt and pepper. They must taste slightly salty. If you prefer to use egg, then pour 1 egg white and mix well.
- Start by sprinkling 3 tbsp of corn flour and 3 tbsp of rice flour.
- Toss them well. If needed sprinkle 1 to 2 tbsp water. Skip water if using egg.
- Repeat sprinkling flour.
- Toss them well. You can repeat this process once more. If you use egg, the kernels will be coated well.
Frying crispy corn
- Heat oil in a deep pan for frying. When the oil turns hot, drop 2 kernels check if the oil is hot enough.
- The oil has to be hot and the flame set to medium high. Drop the kernels with the help of a large spoon.
- I added 3 spoons of kernels per each batch.
- Quickly cover the pan.
- When they are done they begin to float and the sizzling noise reduces.
- Remove them to a colander when they turn crisp. A kitchen tissue makes them soft. If you coat them with egg, then you will get a thick crust. Mine did not as I have not used it.
Flavoring the crispy corn
- When you are done frying all of them, transfer to a large bowl.
- Sprinkle red chilli powder, chaat masala and cumin powder.
- Toss them well.
- Chop onions, coriander leaves and lemon. Add them only when you are ready to eat. Check the taste and then add few drops of lemon juice if needed. Chaat masala also tastes slightly tangy so use with caution. Transfer crispy corn to serving bowl and top with onion and coriander leaves. Related Recipes
Recipe card
