Crispy corn is a quick snack of sweet corn coated in a light seasoned batter and fried until crunchy. It is a useful party starter because the ingredients are simple and the flavour can be made mild or spicy.
Ingredients
- 2 cups boiled sweet corn, drained well
- 3 tablespoons cornflour
- 2 tablespoons plain flour
- 1/2 teaspoon chilli powder and 1/4 teaspoon pepper
- Salt, to taste
- Oil for frying
- Spring onion, coriander and lime to finish
Method
- Pat the corn dry. Toss it with the flours, spices and salt; add a teaspoon of water only if needed to make a thin coating.
- Heat oil over medium-high heat. Fry the corn in small batches until crisp and golden.
- Drain on a rack or paper towel and season while hot.
- Finish with spring onion, coriander and a squeeze of lime.
Tips
Dry corn prevents dangerous oil splatter and helps the coating cling. Do not overcrowd the pan. For an air-fryer version, spray the coated corn lightly with oil and cook at 200°C until crisp, shaking once.
Serving
Serve immediately with mint chutney, yoghurt dip or tomato sauce. The snack is best eaten fresh while the coating is crunchy.
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