Best Indian Fried Corn Recipes

CORN CUTLET - CORN PATTIES

Steps:

• To make corn patties firstly boil whole potatoes just until fork tender without making them mushy. You can boil them in a pot covering them with enough water or in the instant pot for 6 mins. Alternately you may also peel and cube them and boil in a pan.
• If using corn on the cob, boil them until tender and remove the kernels. If using frozen corn, prepare them by defrosting and cooking in a pan until tender.
• Mash the boiled potatoes well in a bowl. Add sweet corn, red chilli powder, garam masala, chaat masala (optional), green chilies, ginger, salt, bread crumbs or coriander leaves.
• Mix all of the ingredients and taste test. If required add more salt and spices.
• Mix well to bind the mixture to a dough. If the dough becomes dry, knead with moist fingers. Troubleshooting tip: You can also blend half of the mixture in a blender and mix with the rest.

CORN PAKODA

Steps:

• To make sweet corn pakoda, you can use corn on the cob or frozen corn.
• If using corn on the cob, cook them until soft. Scrape off the corn from the cob with a knife. If using frozen corn, just rinse them and drain very well. Make sure there is no moisture.
• Pulse them coarsely few times in a mixer jar or food processor. The mixture has to be coarse.
• Transfer to a mixing bowl.
• Add the rest of the ingredients except oil and mix. Adjust salt as needed.
• Heat oil in a deep pan for frying.
• Check if the oil is hot enough by dropping a small portion of the mixture. The dough has to rise without browning quickly.
• Drop small portions of this mixture to the hot oil.
• Fry until golden stirring often.
• Drain them on kitchen tissues. Serve sweet corn pakoda hot or warm.

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.

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 BAKED CORN

Steps:

• Prepare cornbread according to the package directions. Cool and crumble enough to measure 2 cups; set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. , To the drippings, add the celery, green pepper and onion. Saute for 2-3 minutes or until tender. Remove from the heat; set aside., In a saucepan, melt 1/2 cup butter. Stir in the milk, corn, jalapeno, pimientos, sugar, salt, vegetable mixture and bacon. Add 1 cup cornbread crumbs. Cook for 8-10 minutes or until heated through., Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with the remaining crumbs. Sprinkle on top of batter. Bake at 350° for 18-20 minutes or until bubbles around the edges and is golden brown.

DEEP-FRIED CORN

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place 6 ears of corn into the hot oil and fry until they start to turn brown on the ends, turning at least once during cooking time, about 5 minutes total. Remove from oil and drain on paper towels. Repeat with remaining ears. Serve immediately with butter, salt, and pepper.