Indian Fried Corn Recipes

CRISPY CORN FRITTER (INDIAN CORN PAKORA)

Steps:

• In a large mixing bowl add the corn kernels and red onion.
• Using your hand, squeeze and mash the vegetables through your fingers, mixing well and releasing corn milk.
• Add the Dry Ingredients to the vegetables, mixing well to form a wet, clumpy mixture. Add a tablespoon of water if needed to hold a scoop together (or tablespoon of chickpea flour if too loose) to fry.
• Heat vegetable oil in a large frying pan or saucepan (large enough to cook four pakoras at a time) over medium heat to reach 300°F.
• Use a 1/4 cup scoop and fry in batches of 4 to not over crowd and drop the oil temperature. Cook 3 minutes per side and golden brown. Drain on paper towel lined baking sheet and keep warm in oven (250°F ) while you finish frying remaining pakoras. Typically makes 12-14 pakoras.
• Serve hot and with tomato chutney, mint and coriander sauce or dipping sauce of choice.

CRISPY FRIED CORN RECIPE | INDIAN CRISPY CORN | RESTAURANT STYLE CRISPY CORN | CHATPATA CRISPY CORN SNACK |

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.

INDIAN FRIED CORN

Steps:

• Melt butter in 12 inch skillet. Add corn, Louisiana Hot Sauce, salt and pepper and pour Half & Half to just below corn level.
• Once the corn defrosts in the skillet the Half & Half will be at the level of the corn.
• Cover and simmer on LOW heat. This has to be stirred often and watched carefully.
• Simmer until the Half & Half has almost evaporated. This can take from 20 to 30 minutes for the liquid to cook down.
• Note: Because this recipe uses real butter and Half & Half it will burn easily if not cooked on very low heat and stirred often.

CORN PAKODA

Steps:

• Boil two medium corn cobs in a pressure cooker or in a pot.
• Drain and let them cool. remove the corn kernels with a knife.
• Should yield approx 1.5 cup corn kernels.
• In a bowl, add corn kernels and 2 to 3 spring onions with their greens.
• Next add ½ inch ginger (finely chopped) and 1 green chilli (finely chopped).
• Add ¼ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder, 1 pinch asafoetida (hing), ¼ teaspoon crushed black pepper (optional), ¼ teaspoon fennel powder (optional) and salt as required. Mix well.
• Now add 1.5 cups gram flour (besan). Add ½ cup water. mix very well. Make a smooth flowing batter of medium consistency.
• Heat oil in a kadai or pan.
• Drop spoonfuls of the batter in medium hot oil and fry the pakoda till golden and crisp.
• Remove the fried corn fritters with a slotted spoon and drain them on paper towels to remove excess oil.
• Serve them hot with green chutney, mango chutney or tomato sauce.
• While serving, sprinkle some chaat masala on the corn pakodas.