crispy corn
Make addictive crispy corn snacks at home! Quick, crunchy, and perfect for parties or snacking. Easy recipe with pro tips included
Ingredients
2 cups sweet corn kernels (fresh or frozen, thawed) – the star of the show!
3 tablespoons cornstarch – for that perfect crispy coating.
2 tablespoons all-purpose flour – helps bind everything together.
1 teaspoon chili powder – adds a subtle kick of heat.
1/2 teaspoon cumin powder – for a warm, earthy flavor.
1/4 teaspoon turmeric powder – a hint of color and health benefits.
1/4 cup finely chopped cilantro – fresh and aromatic.
1 green chili, finely chopped (optional) – for those who love a spicy twist.
Salt to taste – because seasoning is key!
Oil for frying – choose a neutral oil like sunflower or vegetable oil.
Ingredient Tips and Substitutions
Fresh vs. Frozen Corn: Fresh corn works best, but frozen corn is a great alternative. Just make sure to thaw and pat it dry to avoid excess moisture.
Gluten-Free Option: Swap all-purpose flour with rice flour or chickpea flour for a gluten-free version.
Spice Level: Adjust the chili powder and green chili to suit your taste. For a milder version, skip the green chili altogether.
Oil-Free Option: If you prefer a healthier alternative, try air-frying or baking the snacks with a light brush of oil.
Instructions
Step 1: Prepare the Corn Mixture
- If using frozen corn, thaw it completely and pat it dry with a kitchen towel to remove excess moisture.
- In a large mixing bowl, combine the sweet corn kernels, cornstarch, all-purpose flour, chili powder, cumin powder, turmeric powder, chopped cilantro, green chili (if using), and salt.
- Mix everything thoroughly until the corn is evenly coated with the spices and binding agents. The mixture should have a slightly sticky texture but still hold its shape when you press it together.
Pro Tip:
- If the mixture feels too dry, add a teaspoon of water. If it’s too wet, sprinkle in a bit more cornstarch.
Step 2: Shape the Snacks
- Take small portions of the mixture (about 1 tablespoon each) and shape them into small patties or bite-sized balls.
- Place them on a plate or tray, ensuring they don’t touch each other.
Pro Tip:
- Lightly grease your hands with oil to prevent the mixture from sticking while shaping.
Step 3: Fry to Perfection
- Heat oil in a deep pan or skillet over medium heat. To check if the oil is hot enough, drop a tiny bit of the mixture into the oil—if it sizzles immediately and floats to the top, you’re ready to start frying!
- Gently slide the shaped corn snacks into the hot oil, frying 4-5 at a time to avoid overcrowding.
- Fry for 2-3 minutes, turning occasionally, until they turn golden brown and crispy.
- Use a slotted spoon to remove the snacks and place them on a paper towel-lined plate to drain excess oil.
Pro Tip:
- For extra crispiness, fry the snacks twice. After the first fry, let them cool for a few
- minutes, then fry again for 30-60 seconds.
Step 4: Serve and Enjoy
- Transfer the crispy corn snacks to a serving plate.
- Garnish with a sprinkle of chaat masala or a squeeze of lemon juice for an extra burst of flavor.
Notes
Nutrition Information (Per Serving)
- Calories: 150 kcal
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 2g
- Sugar: 3g
- Protein: 3g
- Sodium: 150mg