Pearly Corn Recipe (Corn Recipes)
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Tarla Dalal
• 28 June, 2017
Table of Content
Although this yummy starter involves a bit of effort, you will love the unique outcome! The crisp texture and pearly appearance of the deep-fried corn, perked up with snazzy ingredients like ginger, garlic, spring onions and Schezuan sauce, give it an Oriental touch that you are sure to relish thoroughly.
Make sure the boiled corn is dry before mixing with the flours, and once this step is done you should deep-fry it immediately before the mixture gets soggy. When frying the corn, it might splutter a bit, so move away from the kadhai. Serve the Pearly Corn immediately to enjoy the crispiest texture.
Also do try other corn snacks like Corn Filled Bread Tartlets , Corn Pakodas and Corn Panki .
Make sure the boiled corn is dry before mixing with the flours, and once this step is done you should deep-fry it immediately before the mixture gets soggy. When frying the corn, it might splutter a bit, so move away from the kadhai. Serve the Pearly Corn immediately to enjoy the crispiest texture.
Also do try other corn snacks like Corn Filled Bread Tartlets , Corn Pakodas and Corn Panki .
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
2 servings
Ingredients
Main Ingredients
- 1 cup boiled sweet corn kernels (makai ke dane)
- 2 tbsp plain flour (maida)
- 4 tbsp cornflour
- salt and 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
- 2 tsp schezwan sauce
For The Garnish
- 1 tbsp finely chopped spring onion greens
Method
- 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 immediately.
Pearly Corn recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 249 Calories |
| Protein | 6.1 g |
| Carbohydrates | 45.2 g |
| Fiber | 4.6 g |
| Fat | 6.3 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
Click here to view Calories for Pearly Corn
The Nutrient info is complete
Aman Kulkarni
Aug. 3, 2019, 3:46 p.m.
just for a house snack pearly corn is a great dish. although it requires the corn to be fried individually. it is a tiresome task but the end result is fabulous
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