Mar 2, 2017

Crispy corn.... a yummy appetizer

Crispy corn appetizer is a new starter to me. We ordered it some time back when we went out for dinner with some friends. I usually order the regular stuff for starters whenever I visit vegetarian restaurants. But this time my friend was very clear that she wants to try something different so picked up 2-3 starters all that we had never tried. Well I should say... it was worth a try especially this crispy corn starter. We all loved it. Even the kids could not resist eating and they really really enjoyed it

After that I almost forgot about it until a couple of months back when my elder kiddo asked me to make some for him. I was somehow tied up with something or the other and kept forgetting about it. Last week when I bought some sweet corn to make some sandwich for breakfast Niks insisted me to make some crispy corn that day itself as I keep forgetting about it. He was not adamant in asking me to make it insead he told me how much he loved it the other day. He knew the recipe was easy so he kept pushing me and also offered help from his end to make this snack

I had some idea about the recipe because you can easily guess it once you try it. Checked out some recipes to get a good idea before I started to make it. The recipe calls fro deep-frying corn and then tossing them into some minimal spices... thats it. It doesnt take much time except if you are gonna photograph all the steps :)

Serves... 2 ppl
Serve option... Hot

This is what u'll need...

Sweet corn - 1 cob
Corn flour - 2 tspn
Rice Flour - 2 tspn
Green chilli - 1
Capsicum - 1/2 of small
Soy sauce - 1/2 tspn
Vinegar - 1/4 tspn
Pepper to taste
Oil - as needed
Salt to taste

Here is the stir....
  • Remove cover and silky threads from the cob . Break it into 2 and put it in a pressure cooker. Add a little salt along with a cup of water. Pressure cook this for 5-6 whistles

  • Let it cool. Once it is safe enough to handle use a knife and remove the kernels 
  • Add the kernels to a wide bowl
  • Sprinkle 2 teaspoons of corn flour and 2 teaspoons of rice flour on the corn kernels

  • Season the corn with a little salt and pepper

  • Stir it around using a fork so that all the corn kernels are coated well with the flour mixture
  • Heat oil in a kadhai. Drop a handful of corn into the hot oil and reduce the flame to medium. Keep stirring to ensure even coloring
  • If they start to splutter just cover the kadhai with a lid... not completely but almost
  • Once the corn is done it stops bubbling and starts floating on top
  • Remove corn from oil and drain on paper towel to remove excess oil
  • If you are like me and want to avoid deep frying then please go ahead and try shallow-fry. It works perfect as I gave it a try with little floured corn. Just add 2 tablespoon of oil to a non-stick pan. Drop a handful of corn into the pan and fry it on medium flame until crisp occasionally drizzling a few drops of oil 
  • Now take a  pan and add just a teaspoon of oil. Chop on green chilly finely and toss it into the pan
  • Chop capsicum finely and add it to the pan. Saute this for a minute
  • Add salt and pepper to taste... just a tad little

  • Pour 1/4 tspn of vinegar and 1/2 tspn of soya sauce to the pan. Stir it once

  • Add the fried corn to the pan
  • Give everything one final stir until everything is blended well
  • Chop fresh coriander finely and add it to the corn
  • Transfer it to a serving plate or bowl and enjoy 

                                                      • I find shallow-frying is better as it doesnt up end in too much of oil in the fried corn
                                                      • Keep salt minimal as we are adding multiple times
                                                      • Dont add too much oil when making the final toss

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