Crispy Corn

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This crispy corn snack is, as always, so easy to make and sure to please the whole family.

300g frozen sweetcorn
3 tbsp cornflour
1 tbsp rice flour
½ tsp chaat masala
¼ tsp chilli powder
oil of choice

– Bring a pan of water to a boil. Add 1 tsp salt and the sweetcorn. Cook on low heat for 5 minutes. Drain and leave in the colander to steam for 2 minutes .

– Transfer the corn to a large bowl. Add the cornflour, rice flour, chaat masala, chilli powder and ¼ tsp salt. Mix well.

– Heat 1 cup of oil in a deep frying pan. Drop 1 sweetcorn into the oil to check it’s hot enough. If it sizzles and floats to the top, the oil is ready. Carefully drop all of the corn into the oil. Cook for 3-4 minutes until crispy and golden.

– Use a slotted spoon to transfer the corn to a kitchen roll-lined plate to remove any excess oil.

Garnish with a pinch of chaat masala and serve!