Restaurant Style Crispy Corn Recipe Step By Step Video

About Crispy Corn

The deep-fried, batter-coated corns became highly popular after a famous restaurant chain in India, called BBQ Nation started serving them for appetizers. Ok, but before we get to this tasty crispy corn recipe, let’s talk for a second about how much I love it. Few bites of this addictive snack are never good enough. I highly recommend making a big batch (as they disappear real fast). Plus, they are really easy to make. All is required mixing of ingredients and deep-frying. So if you’re a corn fan, I’d say there’s pretty much no excuse for you not to try them. BONUS: If you are looking for a vegan + vegetarian + tasty snack to feed the crowd then this crispy corn recipe is worth bookmarking.

Watch Crispy Corn Recipe Video

My Tried & Tested Tips

Corn: I use fresh corn for this crispy corn recipe. Hence, boiling is required to soften them. But if you are using frozen corn, thaw them at room temperature and mix directly with flour (no need of boiling). Texture: Before coating corn with flour make sure they are not moist or wet. Dry them nicely using a clean kitchen towel. Chilling: Keeping flour coated corns in the refrigerator for a few minutes make them extra crispy. Deep-Frying: Crispy Corn are always deep-fried (not pan-fried or shallow fried). But at times, corn pop dangerously in hot oil while frying. Hence, maintain a safe distance from the pan, or lightly cover it with a lid/mesh if popping is too much. Stir Frying: It is optional to stir fry crispy corn in Indian-Chinese fusion flavors. If you are stir-frying the crispy corn make sure to do it as fast as possible to avoid soggy corns. Storage: I would not recommend storing the crispy corn. They turn soggy after a few hours at room temperature. It is best to consume them fresh and fast.