Crispy Corn

  • 09 Feb - 15 Feb, 2019
  • Mag The Weekly
  • Cookery


· 1 and ½ cups frozen corn kernels thawed

· 2 tablespoon cornflour

· 2 tablespoon all purpose flour

· 2 tablespoon rice flour

· Salt to taste

· ½ teaspoon black pepper powder

· Oil for frying

· ¼ cup onion, chopped

· 2 tablespoon fresh coriander, chopped


Mix corn kernels, cornflour, all purpose flour, rice flour, salt and black pepper powder in a bowl. Heat oil. The corns should be separate from each other. Add water only if required. Put the corn in hot oil and fry until crispy and golden brown on high heat. Cover the pan while frying the corn. Remove the crisp corn from the oil. Mix onion and coriander in it. Serve immediately.