Barbeque Nation Crispy Corn Recipe, How to make crispy corn, Crunchy Corn recipe, Fried sweet corn recipe
This fried corn recipe tastes very similar to the crispy corn at Barbeque nation. This crispy and crunchy corn recipe will be a huge hit at home. This crispy corn can be served as a tea time snack or as an evening snack recipe which quick and easy to make at home. This particular recipe is super simple to make and calls for just a handful of ingredients.
Tips for perfect Barbeque Nation Crispy Corn:-
1. I used frozen sweetcorn. You can use fresh sweet corn as well.
2. Drain the corn well before adding flour so it doesn’t get lumpy.
3. Toss the corn gently in flour so it coats in a thin layer.
4. Shake excess flour so the oil doesn’t get too floury.
5. Fry the corn in very hot oil so it gets very crunchy.
6. You can add vinegar Instead of lemon juice.
7. Serve immediately for best taste.
8. Double frying corn may help to get crispier corn. Fry Sweetcorn for 1 minute on hot oil, drain, and then refry again in super hot oil till crispy.
VARIATIONS YOU CAN MAKE :
1. Indian Style crispy Corn:
Add chili powder, Pepper powder, cumin powder, chaat masala powder, pepper powder, and lemon juice.
2. Chaat Crispy Corn:
Add chili powder, cumin powder, chaat masala powder, black salt, and tamarind sweet and sour sauce.
3. Italian style crispy corn:
Add dried basil, oregano, or Italian seasoning along with some fried garlic, chili flakes.
4. Chinese style crispy corn:
Add fried garlic and ginger, chopped spring onion, little soy sauce, sugar, and vinegar.
Ingredients:
- 2 cups frozen corn
- 4 cups of water
- Salt to taste
- 1/4 teaspoon baking soda
- 1/2 teaspoon Black pepper
- 1/2 teaspoon red chili powder
- 3 tablespoon cornflour
- 2 tablespoon rice flour
- 1/2 teaspoon Chaat masala
- 1/2 teaspoon roasted cumin powder
- 1 teaspoon lemon juice
Click the PLAY BUTTON below? to view the video recipe of Crispy Fried Corn:
Method:
- Boil 4 cups water in a deep pan. Add corn & baking soda.
- Boil for 2- 3 minutes till slightly bigger in size.
- Strain and put it in a bowl.
- Add salt, pepper, chili powder. Mix with a spoon.
- Add cornflour and rice flour & mix well.
- Heat oil in a kadhai with a lid. Reduce heat.
- Add half of the corn on low heat and give a quick stir. Cover immediately.
- Fry for 2- 3 minutes on low heat, stirring in between.
- Increase heat to medium and fry for 1 -2 minutes, cover till crisp.
- Remove on a plate or a tray.
- Add salt, pepper, chilly powder, chaat masala, cumin powder, and lemon juice and mix well.
- Serve hot.
