Barbeque nation style crispy corns recipe|crispy corn 2
Appetizer Recipes

Barbeque nation style crispy corns recipe|crispy corn

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Barbeque nation style crispy corns recipe|crispy corn-step by step recipe with pictures. Fried corn kernels tossed in spices.

I had this crispy corns at barbeque nation for the first time and I loved it. It is the perfect evening snacks and requires few ingredients. I love the recipe which is easy and quick.

Since the monsoon has arrived we Indians love to have chai with some steamed corns, toast, fritters, and cutlets or some quick recipe with chai or coffee.

I always prepare this recipe for last minutes guest as it takes only 20 to 25 minutes to prepare and a packet of frozen corns are always lying in my freezer.

The recent recipe I posted using sweet corns- cheese corns nuggets. This recipe is perfect for Diwali, get together, evening snacks or for birthdays.

Checkout Barbeque nation style crispy corns recipe|crispy corn video at YOUTUBE.

How to boil corns in pressure cooker?

In a pressure cooker add 3 cup corns, 1 1/2 cup water, and 1 tablespoon salt. Pressure cook it on high flame.

How to boil corns in pressure cooker

When it whistles thrice then turn off the flame and it’s done.

Step by step recipe with pictures:

1.Boil the corns and keep it aside in the strainer, So that all the water is drained from the corns.

2. In a bowl add cumin seed powder, red chilli powder, salt and black pepper powder. Mix all the spices and your spice mix is ready. keep the spice mix aside and

3. Heat the canola oil or refined oil in the Kadai or deep frying pan, meanwhile add cornflour or cornstarch in the corns and add the corn in 3 batches. Fry the corns on medium flame or until crisp and turns golden brown.

Barbeque nation style crispy corns recipe|crispy corn 3

4. Stay away from the oil as the corns bursts and scatter, cover the pan with lid while frying to prevent burning.

5. Fry it until it turns golden brown.Transfer the fried corns to a kitchen towel or absorbent paper for draining excess oil.

Frying corns in Kadhai

6. Now in a mixing bowl or a big bowl add fried corns and the prepared spice mix. Toss it well and lastly, add lemon juice and it’s ready.

Variations:

  • Chinese sauce/seasoning- saute garlic, onion and capsicum in the oil and add soy sauce, vinegar and ketchup. Add fried corns in the sauce and it’s done.
  • Italian sauce/seasoning- You can prepare alfredo sauce and add fried corns in it or you can add dried basil, oregano and garlic.
  • Veggies seasoning- you can add chopped onion, tomatoes, and coriander.

Tips for perfect crispy corns:

  • I have used frozen sweet corns in this recipe, fresh corns can be used as well.
  • Stay away from the oil as the corns bursts and scatter, cover the pan with a lid while frying to prevent burning.
  • These corns cannot be stored as it will become soggy, so serve it hot.

Other recipes you might like:

Quinoa salad recipe with corns and chickpea

Potato cheese corns nuggets

Alfredo corns pasta

Beetroot and corns cutlet

Mashed potato balls

Yield: 3 cups

Barbeque nation style crispy corns recipe|crispy corn

Barbeque nation style crispy corns recipe|crispy corn

Crispy fried corns tossed in spices, the perfect evening appetizer recipe.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 3 cup frozen sweet corns
  • 4 1/2 tablespoon cornflour or cornstarch
  • 1/4 teaspoon black pepper powder
  • 1/4 teaspoon red chilli powder
  • 1 teaspoon salt
  • 1 teaspoon cumin seed powder
  • 1/2 teaspoon lemon juice
  • Oil for frying 

Instructions

  1. In a small bowl add 1/4 teaspoon black pepper powder, 1/4 teaspoon red chilli powder, 1 teaspoon salt, and 1 teaspoon cumin seed powder. Mix it well and the seasoning is ready.
  2. In the another big bowl add 3 cup boiled corns and 4 1/2 tablespoon cornflour or cornstarch. Mix it well so that corns are coated with cornflour.
  3. Deep fry the corns in hot oil at medium flame and stay away from the oil as the corn pops and splatter. So you can cover the frying pan with a lid for 4-5 minutes then you can check the corn if it's done, if not then again cover it with lid.
  4. When the corns turn golden brown then transfer it to a kitchen towel or absorbent paper to drain excess oil.
  5. Fry the corns in 3 batches and repeat the same for rest of the corns.
  6. Add the spices seasoning in fried corns and 1/2 teaspoon lemon juice.
  7. serve it hot.

Notes

  • I have used frozen sweet corns in this recipe, fresh corns can be used as well.
  • Stay away from the oil as the corns bursts and scatter, cover the pan with a lid while frying to prevent burning.

Nutrition Information:

Yield:

3 cup

Serving Size:

1

Amount Per Serving: Calories: 233Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 71mgCarbohydrates: 43gFiber: 4gSugar: 7gProtein: 5g

All information presented and written within shellyfoodspot.com are intended for informational purposes only.

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