CRISPY CORN RECIPE | CRISPY FRIED CORN | CRISPY CORN KERNELS
easy crispy corn recipe | crispy fried corn | crispy corn kernels
Provided by HEBBARS KITCHEN
Categories Snack
Number Of Ingredients 16
Steps:
- firstly, in a large vessel boil 4 cup water and 1 tsp salt.
- add 2 cup sweet corn and boil for a minute.
- drain off the sweet corn to remove excess water.
- now add ¼ cup cornflour, ¼ cup rice flour, 1 tbsp maida, ¼ tsp pepper powder and ¼ tsp salt.
- mix well making sure the flour is coated well to sweet corn.
- sieve the mixture to remove excess flour.
- deep fry in hot oil making sure to keep the flame on medium.
- stir occasionally, and fry on medium flame until it turns golden brown.
- drain off over kitchen paper to remove excess oil.
- transfer the fried corn into a large bowl.
- add ½ tsp chilli powder, ¼ tsp cumin powder, ½ tsp aamchur and ¼ tsp salt.
- mix well making sure the spices are well combined.
- also add 2 tbsp onion, 2 tbsp capsicum and 2 tbsp coriander.
- mix well-combining everything well.
- finally, enjoy crispy corn recipe with tomato sauce.
BARBEQUE NATION CRISPY CORN RECIPE
How to make crispy corn with step by step photos. Delicious crispy sweetcorn which is made barbeque nation style. Perfect snack for kids
Provided by Aarthi
Categories Snacks
Time 10m
Number Of Ingredients 12
Steps:
- I used frozen sweetcorn. So i just placed it in microwave and cooked for 1 min. If you are using fresh sweetcorn, then boil in water for 4 to 5 mins.
- Drain the corn completely.
- Add salt and pepper and mix well.
- Add in all the flour and toss gently.
- Place it into a fine mesh sieve and shake so the excess flour is gone.
- Heat oil for deep frying till super hot.
- Drop the corn into the oil. Fry till super crispy and golden. Around 3 to 4 mins.
- Drain it in a sieve.
- Now add in seasoning, lemon juice, onion, coriander leaves and mix well.
- Serve immediately
Nutrition Facts : ServingSize 1 g, Calories 208 kcal, Carbohydrate 42.9 g, Protein 4.7 g, Fat 3.2 g, SaturatedFat 0.5 g, Sodium 96 mg, Fiber 4 g, Sugar 5 g
EXTRA CRISPY CORN FRITTERS
Recipe video above. Sweet pops of fresh corn on the inside, very crispy on the outside. These heavenly fritters are light on batter, heavy on the corn - just the way they should be! Makes a lovely meal for 2 with a leafy green salad on the side, or a starter for 4.
Provided by Nagi
Categories Breakfast Mains Starter
Number Of Ingredients 13
Steps:
- Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.
- Place flour, cornflour and baking soda in a bowl, mix to combine.
- Add egg and milk, mix until incorporated (batter will be lumpy and thick).
- Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.
- Add enough oil into the skillet so it just covers the base. Heat over medium high heat.
- Spray the underside of a spatula with oil (so batter won't stick when you flatten).
- Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don't crowd the skillet.
- Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 - 3 minutes.
- Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.
- Serve with sauce of choice for dunking!
Nutrition Facts : Calories 141 kcal, Carbohydrate 13 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 135 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CRISPY CORN
Kids and grown-ups alike will love this take on scalloped corn. Sure to become a favorite at your family get-togethers!
Provided by Hockeymom214
Categories Side Dish Vegetables Corn
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the bread cubes and onion. Pour in the whole kernel corn, cream style corn and milk. Season with sugar, salt and pepper and stir to blend everything evenly. Transfer to a greased 2 quart casserole dish. In a separate bowl, toss together the rice cereal and melted butter. Sprinkle over the top of the casserole.
- Bake uncovered for 45 minutes in the preheated oven, or until the top is toasted and the corn is heated through.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 15.4 g, Cholesterol 8.9 mg, Fat 3.8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 501.3 mg, Sugar 3.2 g
CRISPY CORN
Crispy Corn an interesting and challenging snack, its crispiness, crunchiness, and flavourful taste it irresistible. Crispy Corn is ideal for parties, evening snacks for kids, or just as an appetizer before the main course. Try this simple and tasteful recipe you'll want to eat this again and again.
Provided by Smitha Chaitanya
Categories Appetizer Snack snacks
Time 30m
Number Of Ingredients 12
Steps:
- I have taken 2 Corn Cobs cut off the edges.
- Cut the cob lengthwise about a centimeter less than the toothpick.
- Now cut this cob piece into half along its diameter as in the Video.
- Likewise, insert a toothpick into the corn kernels and remove them from the cob.
- Boil some water in a pan and add these corn kernels and let them cook for 2-3 minutes.
- Drain off the water and let them cool.
- In a mixing bowl add 2 tablespoons of Corn Flour, 2 Tablespoons of Rice Flour, ½ Teaspoon of Pepper Powder and, ½ Teaspoon of Salt.
- Mix them all and coat the corn thread with toothpicks.
- Heat oil for deep-frying in a pan. Add the corns thread on a toothpick in the oil.
- Deep fry those all on medium flame till crisp and brown.
- Collect them all on a kitchen towel or tissue paper.
- Now, will prepare sprinkler to flavor the corn kernels.
- In a mixing bowl add 1 Teaspoon of Red ChilibPowder, a pinch of Salt, ¼ Teaspoon of Chat Masala, ¼ Teaspoon of Pepper Powder, and ¼ Teaspoon of Jeera Powder and mix them all.
- Now sprinkle the masala on the deep-fried corns.
- Add a dash of Lemon Juice and serve it with sauce of your choice.
- Garnish it depending on your choice. Relish the crispy, and delicious savory.
CRISPY SOUTHERN CORNBREAD RECIPE (5TH GENERATION RECIPE & GLUTEN FREE!)
The best southern cornbread recipe ever, passed down FIVE generations. This gluten free cornbread is quick, tasty, crispy, and healthy.
Provided by Mary
Categories Baked Goods & Desserts
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 F. Heat a skillet on medium high heat until hot. Add oil to a cast iron skillet and allow to heat. Keep an eye on the skillet to make sure the oil doesn't start to smoke.
- While the pan/oil is heating, mix the dry ingredients in a bowl. In a large mug or small bowl, whisk egg and buttermilk together. If batter appears too thick, add a little more buttermilk.
- Add wet ingredients to dry ingredients and mix until smooth.
- When the oil starts to dance (appears to be moving in the pan), pour batter into the hot skillet and transfer to the oven. You want a super hot skillet with plenty of oil to achieve the best crispy crust. Bake for 20-25 minutes until golden brown.
Nutrition Facts : Calories 116 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 8 Servings, Sodium 426 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CRISPY CORN CAKES WITH HONEY-GLAZED BACON
Steps:
- To make the corn cakes, whisk together the creamed corn, corn kernels, eggs and sugar.
- Sift in the flour, baking powder, salt and spices and mix.
- If necessary, thin out the batter with the milk.
- Fry spoonfuls of the mixture in a splash of oil in a hot skillet/frying pan until crisp and golden brown on both sides. Drain on kitchen paper and repeat with the remaining batter.
- In the meanwhile, fry the bacon until just starting to crisp then pour of the excess bacon fat (reserve for the best ever roast potatoes) and place back on the heat. Pour in the honey and glaze over medium heat for a minute or two until glossy.
- Serve the corn cakes with the honey-glazed bacon and ripe avocado.
CRISPY CORN AND BEER-BATTERED FISH TACOS
Make these tacos the center of your Cinco de Mayo party this year and serve with our Kiwi and Tomatillo Pico de Gallo, Mexican-Style Pickled Vegetables, and Carrot Habanero Hot Sauce.
Provided by Rick M.
Categories Mexican
Time 1h4m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Special Equipment: A deep-fry thermometer.
- Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish).
- Whisk flour, cornmeal, seasoned salt, paprika, baking powder, baking soda, in a medium bowl. Add beer, club soda and vinegar and whisk just until combined and no lumps remain.
- Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3-4 minutes. Transfer to paper towels to drain.
- Serve fried fish with tortillas, pico de gallo, hot sauce, pickled vegetables, limes, avocado, cilantro, and cabbage.
CRISPY CORN FRITTERS
Make and share this Crispy Corn Fritters recipe from Food.com.
Provided by adopt a greyhound
Categories Mexican
Time 16m
Yield 4 fritters, 2 serving(s)
Number Of Ingredients 14
Steps:
- Sift the corn flour, flour, BP, salt coriander and cumin in a med. bowl.
- Set aside.
- In another med. bowl, mix egg, lemon juice and water.
- Add in the flour mixture til smooth.
- Add corn, green onions, and chopped cilantro to mix well.
- Heat oil in a frying pan over med. high heat.
- When hot, divide mixture into four and carefully slip into the oil.
- Cook 2-3 minute and turn for another 2-3 minute until golden brown.
- Drain on paper towels and serve with sweet chili sauce.
Nutrition Facts : Calories 308.9, Fat 4.1, SaturatedFat 1, Cholesterol 93, Sodium 674.1, Carbohydrate 63.1, Fiber 5.4, Sugar 0.5, Protein 10.3
CRISPY CORN RECIPE
Perfectly coated with maida, rice flour, and corn flour, BBQ Nation Style Crispy Corn Recipe are pretty delicious and super easy to make.
Provided by Neha Mathur
Categories Snacks
Time 25m
Number Of Ingredients 17
Steps:
- Heat water in a large pot.
- Add corn kernels and boil until they are softened.
- Drain the water and spread the corn on a kitchen towel for an hour.
- Mix corn kernels, cornflour, all purpose flour, rice flour, salt and black pepper powder in a bowl.
- Mash the corn well using your palms.
- Add some more cornflower and maida if the corn is too wet.
- Add a few drops of water if the corn is too dry.
- Heat oil for frying the corns in a pan.
- Put the corn in hot oil and fry until crispy and golden brown on medium high flame.
- Cover the pan while frying the corn.
- Remove the crisp corn from the oil on a tissue lined plate.
- To make the coating, heat oil in a pan.
- Add minced garlic, green chilli, onion and coriander.
- Add salt and white pepper powder.
- Add vinegar, red chilli paste and soy sauce.
- Add fried corns in the pan and mix well.
- Serve immediately.
Nutrition Facts : Calories 138 kcal, Carbohydrate 24 g, Protein 3 g, Fat 4 g, SaturatedFat 3 g, Sodium 102 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CRISPY CORN RECIPE
Crispy corn is popular in restaurant menu, deep-fried crunchy sweet corn kernels are tossed in spices and sauces.
Provided by Raks Anand
Categories Snack
Number Of Ingredients 15
Steps:
- Bring 5-6 cups of water to boil firstly.
- After that add corn and boil for 5-6 minutes with enough salt.
- Once done, drain from water. Make sure there is not excess water.
- Keep all the ingredients ready while corn gets cooled.
- Take boiled corn a the mixing bowl. Add one tablespoon of all purpose flour to begin with.
- Once it is evenly coated, add add the other flours mixed together well. One tablespoon at a time.
- Add a generous pinch of salt, 1/4 tsp pepper powder along.
- Be gentle while coating, use spatula for mixing to avoid flour sticking to your hands.
- The corn should be coated completely with flour and dry, as separate kernels.
- Heat oil in a broad pan. Once hot, add the corn in portions. Please read the safety instructions below.
- Do not stir now. Cover with a lid 3/4th leaving enough space for steam to escape.
- Once the spluttering reduces and half way through stir once.
- Reduce the flame and continue frying carefully until the corn starts turning golden in color.
- Drain in paper towel. Repeat to finish.
- Now heat a pan with a tablespoon of oil.
- In goes garlic, ginger, onion, white part of spring onion one by one and fry in high flame until fragrant.
- Garlic should start turning golden.
- Lower flame, add soya sauce, tomato chilli sauce, black pepper, red chilli powder, little salt.
- Mix well furthermore. Add fried corn and toss in high flame until it coats well.
- Add coriander leaves and mix thoroughly.
- Switch off the flame and garnish with spring onion.
CRISPY RICE CORN FRITTERS
For Trisha Yearwood, food and family have always gone hand in hand. The country music star's cookbooks and show, Trisha's Southern Kitchen, are filled with heirloom recipes - and tributes to the loved ones who passed them down. Her fourth book, which she wrote with the help of her sister Beth, is no exception: Trisha's Kitchen includes plenty of prized family recipes, like her grandma Lizzie's sky-high biscuits and her dad's fried pies, but also some new ones, like these rice-and-corn fritters. Trisha's husband Garth Brooks loves rice, so she came up with these as a smart use for leftovers. "They make the perfect snack or side," she says.
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 12 corn fritters, plus 4 to 6 servings of Green Goddess dip
Number Of Ingredients 22
Steps:
- In a medium bowl, stir together the rice, green onions, corn, cheddar, pimentos and basil. In another medium bowl, whisk together the eggs, paprika, salt and pepper, then pour over the rice mixture and stir to combine. Let the mixture sit for 5 minutes.
- Meanwhile, fill a large cast-iron skillet with 1/4 inch of oil and heat the oil over medium-high heat until it shimmers. Line a baking sheet with paper towels and set it nearby.
- Scoop 1/4 cup of the rice mixture, pressing it down lightly in the measuring cup, then turn it out into the hot oil and lightly flatten it. (You can cook 3 or 4 at a time, depending on the size of your skillet.) Fry for 1 1/2 to 2 minutes, until browned underneath. Take care to not move the fritters around after you first add them to the pan so they stay intact while they cook. Gently flip the fritters and cook for another 2 to 2 1/2 minutes. Transfer to the paper towel-lined baking sheet to drain and sprinkle with a bit of salt while warm. Serve with a dollop of sour cream or with the Green Goddess Dip.
- In a food processor, combine the parsley, mint, basil, chives, sour cream, mayonnaise, lemon zest, lemon juice, cream cheese, salt and pepper and process for 3 minutes, stopping and scraping down the sides to make sure all the ingredients are fully incorporated. Taste and add more salt and pepper, if needed. Transfer to a bowl.
CRISPY CORN AND BEER-BATTERED FISH TACOS
Steps:
- Lightly sprinkle the cod with salt and pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour and up to overnight (this air-dries the surface so the batter will adhere better to the fish).
- Whisk the flour, cornmeal, seasoned salt, paprika, baking powder and baking soda in a medium bowl. Add the beer, club soda and vinegar and whisk just until combined and no lumps remain.
- Fit a large heavy pot with a deep-frying thermometer; pour in oil to a depth of 3 inches. Heat over medium-high heat until the thermometer registers 375 degrees F.
- Working in batches, dip the fish into the batter, allowing excess batter to drip back into the bowl. Lower the fish carefully into the oil and fry until light golden brown and just cooked through, 3 to 4 minutes. Transfer to paper towels to drain.
- Serve the fried fish with the warm tortillas, pico de gallo, hot sauce, pickled vegetables, lime wedges, avocado, cilantro and cabbage.
- Toss the tomatillo, kiwi, lime juice, basil, serrano, garlic and onion in a small bowl to combine; season with salt. Cover and chill 1 hour to allow the flavors to come together.
- Puree the carrots, lime juice, salt, garlic, habanero and 1 cup water in a blender on high speed until completely smooth and no large chunks remain. Transfer to a 1-quart jar or nonreactive container, cover loosely with plastic wrap and poke a few holes in the plastic to allow the hot sauce to breathe. Let sit at room temperature for at least 24 hours before serving and up to 3 days. The hot sauce can be made 1 week ahead; chill after 3 days.
- Pack the chiles, carrots and onion into a 1-quart heatproof jar or a nonreactive container. Put the peppercorns and allspice berries in a dry large saucepan over medium heat and toast, tossing constantly, until just fragrant, about 2 minutes. Add the vinegar, sugar and salt and bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat and stir in the lemon zest and juice, oregano, garlic and bay leaf. Let cool slightly, then pour the brine over the chiles, carrots and onion to submerge. Seal and chill at least 3 hours before serving. The flavor will mellow as it sits. The vegetables can be pickled 3 weeks ahead. Keep chilled.
CRISPY FRIED CORN RECIPE | INDIAN CRISPY CORN | RESTAURANT STYLE CRISPY CORN | CHATPATA CRISPY CORN SNACK |
crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack | with 31 amazing images.crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack is a perfect tea time snack. Learn how to make Indian crispy corn.To make crispy fried corn, combine the corn, plain flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well. Heat the oil in a deep non-stick kadhai, and deep-fry the corn in 2 batches till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the spring onion whites and greens and sauté on a medium flame for a few seconds. Add the schezuan sauce, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute. Serve immediately.Restaurant style crispy corn is a snack that requires a bit of patience but is so unique and exciting that you will thoroughly enjoy the results of your effort! From kids to adults all are sure to fall in love with this snack. Try it for birthday parties to kitty parties or even parties.Unlike most dishes that make use of boiled or crushed sweet corn, here the kernels are deep-fried till absolutely crisp, and then tossed with flavour-givers like ginger, garlic, spring onions and Schezuan sauce to get really scrumptious Indo-Chinese chatpata crispy corn snack.Serve the Indian crispy corn immediately to enjoy the crispiest texture. Also try other corn snacks like corn Manchurian and cheese corn balls.Tips for crispy fried corn. 1. Make sure the boiled corn is dry before mixing with the flours. 2. The corn mixture should be used immediately. Keeping it for too long might release water and make deep-frying difficult. 3. When frying the corn, it might splutter a bit, so move away from the kadhai. 4. Chop the garlic, ginger and green chillies finely to enjoy the best texture and flavour of this snack. 5. Salt has been added before frying the corn. So add a little salt while sautéing with other ingredients after deep-frying.Enjoy crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack | with step by step photos.
Provided by Tarla Dalal
Categories Quick Evening Snacks Indian Snacks for Entertaining Deep-fried Starters Evening Tea Snacks Raksha - Bandhan Mother's Day
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- For crispy fried cornTo make crispy fried corn, combine the corn, plain flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well.Heat the oil in a deep non-stick kadhai, and deep-fry the corn in 2 batches till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds.Add the spring onion whites and greens and sauté on a medium flame for a few seconds.Add the schezuan sauce, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute.Serve the crispy fried corn immediately.
- If you like crispy fried corn, then also try other corn recipes like corn methi kebab recipe | corn methi tikki | methi corn kebab | with amazing 15 images. Thai sweet corn cutlets recipe | Thai sweet corn fritters | Thai veg starters | with step by step photos. palak methi and corn sabzi recipe | palak methi makai | palak methi makai sabji | with step by step images.
- Crispy fried corn is made of 1 cup boiled sweet corn kernels (makai ke dane), 2 tbsp plain flour (maida), 4 tbsp cornflour, salt and freshly ground black pepper (kalimirch) to taste, oil for deep-frying, 2 tsp oil, 2 tsp finely chopped garlic (lehsun), 2 tsp finely chopped ginger (adrak), 1 tsp finely chopped green chillies, 1/4 cup finely chopped spring onions (whites and greens) and 2 tsp schezuan sauce.
- Make sure the boiled corn is dry before mixing with the flours. The corn mixture should be used immediately. Keeping it for too long might release water and make deep-frying difficult. When frying the corn, it might splutter a bit, so move away from the kadhai. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Chop the garlic, ginger and green chillies finely to enjoy the best texture and flavour of this snack. Salt has been added before while frying the corn. So add a little salt while sauteeing with other ingredients after deep-frying.
- For the corn mixture of crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack, add 1 cup boiled sweet corn kernels (makai ke dane) in a deep bowl. Add 2 tbsp plain flour (maida). Add 4 tbsp cornflour. This adds crispness to the crispy fried corn. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Add salt to taste. Add freshly ground black pepper (kalimirch) to taste. Add 1 tbsp of water. Mix using a spoon till the maida and cornflour coats all the sweet corn kernels well. The corn mixture is ready. Keep aside.
- To deep fry corn for crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack, heat oil for deep-fryingl in a deep non-stick kadhai. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Using a slotted spoon, add some corn mixture in the hot oil. Deep-fry the corn till they turn golden brown in colour from all the sides. This might take 1 to 2 minutes. This is how they look after deep-frying. Remove and drain on an absorbent paper. Repeat to fry more corn in more batch and keep aside. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); });
- To make crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack, heat 2 tsp oil in a broad non-stick pan. Add 2 tsp finely chopped garlic (lehsun). Add 2 tsp finely chopped ginger (adrak). Add 1 tsp finely chopped green chillies. Sauté on a medium flame for a few seconds. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); Add 1/4 cup finely chopped spring onions (whites and greens). Sauté on a medium flame for a few seconds. Add 2 tsp schezuan sauce. This gives Chinese flavour to crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack. Add deep-fried corn. Add a little salt. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot10 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot10").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot10]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot11 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot11").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot11]); }); Mix well and toss on a medium flame for 1 minute. Garnish with 1 tbsp finely chopped spring onion greens. Serve crispy fried corn recipe | Indian crispy corn | restaurant style crispy corn | chatpata crispy corn snack immediately.
Nutrition Facts :
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CHINESE CRISPY CORN RECIPE - VISMAI FOOD
From vismaifood.com
4/5 (1)Category Chinese Veg RecipesCuisine ChineseTotal Time 25 mins
- Boil the Sweet Corn in the pan without a lid. Cook only 80 percent and do not let them become too soft.
- Dunk the cooked corn immediately into cold water, leave for 2 minutes and then strain the water.
- In the fully strained corn, add Corn Flour, Salt, and Pepper Powder and let the seeds be fully coated.
CRISPY CORN | HOW TO MAKE CRISPY CORN - THAT BAKER GAL
From thatbakergal.com
Reviews 4Servings 3Cuisine ChineseCategory Appetizer
- Now, throw in some corn flour, all-purpose flour and baking powder and some oil and mix well. Freeze this bowl of corn for about 15-20 minutes.
CRISPY CORN RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
4.9/5 (36)Total Time 35 minsCategory Breakfast / SnackCalories 194 per serving
- Choose corn that have firm and plump kernels. Avoid too young, tender or juicy ones. Also do not use hard kernels.
- Spread the prepared corn on a parchment paper or greased sheet. Grill them for 24 to 30 mins until they turn golden and crisp.
- Add all the fried crispy corn to a bowl. Sprinkle red chili powder, cumin powder and chaat masala.
HOW TO MAKE CRISPY CORN KERNELS, CRISPY CORN KERNELS ...
From maayeka.com
3.7/5 (53)Total Time 23 minsCategory Side Dish, Snacks/Starters
CRISPY CORN BREAD RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
Servings 2
- Preheat the oven to 425°. Warm two 9-inch cast-iron skillets over moderate heat. Add 1 1/2 tablespoons of the oil to each and heat.
- Meanwhile, in a bowl, sift the flour with the sugar, baking powder and salt. Stir in the cornmeal. Add the milk and eggs and stir lightly. Add the melted butter and stir just until blended. Scrape the batter into the hot skillets; the oil should bubble. Bake for about 18 minutes, or until the center springs back when gently pressed. Transfer to a rack to cool. Serve warm.
CRISPY CORN TORTILLAS WITH CHICKEN AND ... - FOOD AND WINE
From foodandwine.com
5/5 Category TapasServings 4Total Time 40 mins
- Skewer the jalapeños on a metal skewer or fork and roast over a flame until blackened, 3 minutes. Wrap in foil and let cool slightly. Rub off the skins and remove the seeds, then finely chop. Transfer the jalapeños to a bowl and add the chicken, cheese and cumin. Season with salt and pepper; toss well.
- Wrap half of the tortillas in a towel and microwave at high power for 1 minute, until pliable. Arrange the tortillas on a surface and pack half of the chicken filling into cylinders across the bottoms. Tightly roll the tortillas around the filling, securing with toothpicks. Repeat to form the remaining flautas.
- In a large skillet, heat 1/4 inch of oil. Line a baking sheet with paper towels. Fry half of the flautas over moderate heat, turning, until golden and crisp all over and heated through, about 4 minutes. Drain on paper towels. Fry the remaining flautas.
- In a bowl, toss the radishes with the cilantro, onion and lime juice; season with salt and pepper. Remove the toothpicks and serve the flautas with the radish salad.
CRISPY CORN FRITTERS RECIPE - CHOWHOUND
From chowhound.com
4/5 (9)Total Time 1 hrCategory Appetizer, Side Dish, SnackCalories 77 per serving
RESTAURANT STYLE CRISPY CORN RECIPE - FUN FOOD FROLIC
From funfoodfrolic.com
Reviews 6Calories 253 per servingCategory Appetizer
- Add sweet corn and cook for 5 minutes or till bit soft. Transfer to a metal colander. Drain all the water. Allow corn kernels to get dry and cool down a bit.
- In a mixing bowl, combine boiled corn, all-purpose flour, 1/4 cup corn flour, salt, and pepper. Mix using your fingers.
CRISPY CORN CHAAT - INDIAN STREET FOOD - EASY VEGAN RECIPE ...
From justynamanjari.com
Cuisine IndianTotal Time 20 minsCategory Snack
- Boil sweetcorn for 5 minutes. Drain and spread sweetcorn kernels on a dry piece of cloth to dry them. It is essential to get rid of excess water or corn kernels won’t get coated properly with flour in the next step.
- Transfer sweetcorn to a large mixing bowl. Add 2 tbsp of gram flour and mix well. And 1 tsp garam masala powder. Add a splash of water and then 3 tbsp of corn starch. Mix thoroughly until all kernels are properly coated in flour and garam masala powder.
- Preheat sunflower oil to 180 degrees C, for frying. Divide sweetcorn into two batches and fry in a wok or deep frying pan, stirring occasionally. Fry them for about five minutes, until they get golden and crispy. Drain on kitchen towel to get rid of excess oil.
- Chop onion, tomatoes and fresh coriander. Add them to fried sweetcorn in a salad bowl. Add lemon juice, remaining 1/2 tsp of garam masala and the rest of the spices.Mix well. Serve immediately, otherwise, sweetcorn will get soggy quickly from the fresh salad.
HOW TO MAKE PERFECT CRISPY CORN RECIPE AT HOME
From mintsrecipes.com
5/5 (2)Calories 76 per servingCategory Appetizer
- In a mixing bowl put 2 tbsp of cornflour and 2 tbsp of all purpose flour; add water gradually to make a medium thick smooth batter. Do not add water at once otherwise batter might be become very thin in consistency.
- First squeeze out water from the corn kernels and then coat it with the flour batter. Once it get coated with flour batter, put dry cornflour in a plate and pour the corn, roll in the dry cornflour and coat it well with light fingers so that it become crispy.
- Leave it to set in a refrigerator for half an hour and if you do not have much time can fry it instantly.
CRISPY CORN BREAD RECIPE - COUNTRY LIVING MAGAZINE
From countryliving.com
Servings 6Total Time 30 minsCategory Thanksgiving, Dinner, Side DishCalories 203 per serving
CRISPY CORN SNACK - INDIAN FOOD RECIPES - FOOD AND COOKING ...
From sailusfood.com
Estimated Reading Time 4 mins
CRISPY CORN - MYSPICYKITCHEN
From myspicykitchen.net
Estimated Reading Time 3 mins
WATCH: HOW TO MAKE CRISPY CORN PATTICE AT HOME - NDTV FOOD
From food.ndtv.com
Estimated Reading Time 2 mins
CRISPY CORN (MASALA) - RIVERA FOODS
From riverafoods.com
4.8/5 (74)
CRISPY SWEET CORN (JAIN) – RIVERA FOODS
From riverafoods.com
4.6/5 (37)
CRISPY CORN (CAST IRON SKILLET) | FOODTALK
From foodtalkdaily.com
Servings 6Total Time 1 hr 5 minsAuthor Brianna May
CRISPY CORN KEBABS - BEAR NAKED FOOD
From bearnakedfood.com
Servings 20Estimated Reading Time 4 minsCategory AppetizerTotal Time 35 mins
CRISPY CORN | BEST FOOD AND BEVERAGE FRANCHISE IN INDIA ...
From reddit.com
CRISPY CORN – GEO FOODS
From foods.geo.tv
PRODUCTS - CRISPY FOOD A/S
From crispyfood.com
RIVERA CRISPY CORN SHORT VIDEO #RIVERA #CRISPY #CORN #FOOD ...
From youtube.com
EASIEST CRISPY CORN RECIPE | CHATPATA CRISPY CORN | TEA ...
From youtube.com
AIR FRYER CRISPY CORN - ALLIE CARTE DISHES
From alliecarte.com
BUY CRISPY CORN 500G ONLINE - SIDCO FOODS | SIDCO FOODS
From sidcofoods.ae
CRISPY ZUCCHINI & CARROT FRITTERS RECIPE: A QUICK & EASY ...
From 30seconds.com
CRISPYCORN|రెస్టారంట్ స్టైల్ క్రిస్పి …
From youtube.com
CRISPY CORN RECIPE - TARLA DALAL
From tarladalal.com
CORNPUFF CRISPY CORN CHIPS THAI SNACK FOOD BIG SIZE GIFTS ...
From itsclassified.com
SCALLOPED CORN RECIPE (WITH BUTTERY CRACKERS) | KITCHN
From thekitchn.com
YOUR FOOD LAB - CRISPY CORN | FACEBOOK
From facebook.com
CRISPY CORN | KNOW ALL ABOUT CRISPY CORN AT NDTV FOOD
From food.ndtv.com
DOES CORN FLOUR MAKE FOOD CRISPY? - HOW TO COOK?
From orangekitchens.net
RECIPE - CRISPY CORN FRITTER SANDWICH
From lcbo.com
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