Crispy Corn

These crispy corn kernels are super addictive and trust me when I say this, you cannot have enough of these! I remember making a small tasting batch of it to test the recipe and had to make thrice the quantity to share it with everyone the very next minute! Golden crispy corn, covered in cornflour and deep fried - then further covered with delicious indo-chinese flavours.

This dish never really existed for me and I had it for the first time at the famous restaurant chain by the name of Barbeque Nation. They served it as a part of the menu and I was blown away with how delicious it was. Since I am already a big fan of indo-chinese cuisine and relish all the Chinese dishes invented in India (Dry munchurian being my favourite!) I knew I had to try this at home.

Its super easy to make but you have to be very careful when you fry the corn kernels. You start by boiling the corn that needs to be covered generously with a mixture of corn flour and all purpose flour (some people also use rice flour) and then the corn kernels have to deep fried. Now this is the tricky part. As soon as you put them in the oil for frying (please note that the flame has to be on medium-high level), the kernels will start popping and might even come out of the pan directly at you! So to avoid that, immediately cover the pan after the corn kernels have been put in the oil for deep drying, you will start hearing pop sounds and once that stops, CAREFULLY uncover the frying pan and then take them out. They should be golden brown in color and should already be floating. Once all the small batches are cooked, you can heat the oil on highest flame and quickly add the kernels again to give it a finer crisp.

Another thing: I also added some honey at the end of the recipe. Drizzling the indo-chinese dishes with some honey is always okay with me because I really am fond of it, but it can skipped if you don't want the sweetness.

Here is the recipe and I hope you enjoy 🙂