India

Crispy corn

Name: Crispy corn
Total time: 25 min
Yield: 3 servings
Cuisine: Indo Chinese
Ingredients: 2 cups kernels sweet corn kernels (corn kernels); 4 1/2 tbsp cornflour (cornstarch); 1 1/2 tbsp rice flour; Cooking oil (vegetable oil), for frying, about 3 1/2 tbsp absorbed; 3 cloves chopped garlic; 1 small finely chopped onion; 1/2 finely chopped capsicum (green capsicum, green bell pepper); 2 chopped green chilli; 3/4 tsp crushed black pepper; 1/2 tsp red chilli powder (indian red chili powder); 1 stalk chopped spring onion (green onion, scallion); 1 tsp lemon juice; Salt, to taste

Every kernel a crunchy little firework of salt and pepper.

25 minTime

5 gProtein each

mediumSpice

Salt, pepper, corn2 chapters · 1 min read

Make it your way

Grandma's wayRestaurant salt and pepper corn.

The original

325kcalsame

5 gproteinsame

4 gfibresame

25minutessame

Crispy corn.

Per serving, worked out from the ingredient table.

Ingredients

Sweet corn kernels (corn kernels)2 cups kernels

Cornflour (cornstarch)4½ tbsp

Rice flour1½ tbsp

Cooking oil (vegetable oil)for frying, about 3 1/2 tbsp absorbed

Garlic3 cloves, chopped

Onion1 small, finely chopped

Capsicum (green capsicum, green bell pepper)½, finely chopped

Green chilli2, chopped

Black pepper¾ tsp, crushed

Red chilli powder (indian red chili powder)½ tsp

Spring onion (green onion, scallion)1 stalk, chopped

Lemon juice1 tsp

Saltto taste

Method

4 steps

1Boil corn for 3 minutes, drain and pat very dry.
2Toss with cornflour, rice flour and a pinch of salt until every kernel is dusted.
3Fry in hot oil in two batches, covered loosely with a splatter screen, until crisp.
4In 1 tsp oil, saute garlic, onion, capsicum and chilli for a minute. Add corn, pepper, chilli powder, salt, lemon and spring onion and toss.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India

Crispy corn

Every kernel a crunchy little firework of salt and pepper.

25 minTime

5 gProtein each

mediumSpice

Salt, pepper, corn2 chapters · 1 min read

Make it your way

Grandma's wayRestaurant salt and pepper corn.

The original

325kcalsame

5 gproteinsame

4 gfibresame

25minutessame

Crispy corn.

Per serving, worked out from the ingredient table.

Ingredients

Sweet corn kernels (corn kernels)2 cups kernels

Cornflour (cornstarch)4½ tbsp

Rice flour1½ tbsp

Cooking oil (vegetable oil)for frying, about 3 1/2 tbsp absorbed

Garlic3 cloves, chopped

Onion1 small, finely chopped

Capsicum (green capsicum, green bell pepper)½, finely chopped

Green chilli2, chopped

Black pepper¾ tsp, crushed

Red chilli powder (indian red chili powder)½ tsp

Spring onion (green onion, scallion)1 stalk, chopped

Lemon juice1 tsp

Saltto taste

Method

4 steps

1Boil corn for 3 minutes, drain and pat very dry.
2Toss with cornflour, rice flour and a pinch of salt until every kernel is dusted.
3Fry in hot oil in two batches, covered loosely with a splatter screen, until crisp.
4In 1 tsp oil, saute garlic, onion, capsicum and chilli for a minute. Add corn, pepper, chilli powder, salt, lemon and spring onion and toss.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Crispy corn

Make it your way

Ingredients

Method

Crispy corn

Make it your way

Ingredients

Method

Make it a meal