Salt & Pepper Crispy Corn Recipe | Restaurant Style | होटल जैसा क्रिस्पी कॉर्न | Chef Sanjyot Keer

By Your Food Lab · 25 min

Ingredients

Instructions

1. Boil the sweet corn kernels in water for 3-4 minutes, then spread them on a large bowl to cool for a couple of minutes so the steam escapes.
2. Add salt, ginger garlic paste and black pepper powder and mix well.
3. Add the refined flour and 3 tbsp of corn flour and toss gently so the corn is coated.
4. Add a splash of water, then recoat the corn with corn flour, adding 1-2 tbsp at a time, repeating the coating 3-4 times until evenly coated.
5. Let the coated corn rest for a while.
6. Sift the corn to remove excess flour, then fry in batches in oil heated to 165°C over medium heat. Cover with a lid for the first minute, then remove the lid and fry over medium flame until crisp.
7. Drain the fried corn in a strainer to remove excess oil.
8. Heat 1 tbsp oil in a wok over high heat, add onion, ginger, garlic, all three bell peppers and green chilli, and saute for 1 minute.
9. Add the crispy corn and remaining ingredients, toss over high heat for 1 minute, and serve.

Summarized from Your Food Lab's video. Watch it for the details.

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