A snack that requires a bit of patience but is so unique and exciting that you will thoroughly enjoy the results of your effort! Unlike most dishes that make use of boiled or crushed sweet corn, here the kernels are deep-fried till absolutely crisp, and then tossed with flavour-givers like ginger, garlic, spring onions and Schezuan sauce to get really scrumptious Crispy Fried Corn. Make sure the boiled corn is dry before mixing with the flours, and once this step is done you should deep-fry it immediately before the mixture gets soggy. When frying the corn, it might splutter a bit, so move away from the kadhai.
|For fried corn:|
|Boiled sweet corn kernels||1 Cup (16 tbs) (makai ke dane)|
|Plain flour||2 Tablespoon (maida)|
|Freshly ground black pepper||To Taste (kalimirch)|
|Oil||2 1/2 Cup (40 tbs) , divided (For deep frying)|
|Finely chopped garlic||2 Teaspoon (lehsun)|
|Finely chopped ginger||1 Teaspoon (adrak)|
|Finely chopped green chillies||1 Teaspoon|
|Finely chopped spring onions||1/4 Cup (4 tbs) (whites and greens)|
|Schezuan sauce||2 Teaspoon|
|Finely chopped spring onion greens||1 Tablespoon|
1. Combine the corn, plain flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well.
2. Heat the oil in a deep non-stick kadhai, and deep-fry the corn in two batches till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
3. 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.
4. Add the spring onion whites and greens and sauté on a medium flame for a few seconds.
5. Add the schezuan sauce, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute.
6.Serve immediately with green onion and ginger dip and honey chilli sauce.