Pearly Corn
by Tarla Dalal
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Added to 3 cookbooks
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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 .
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.
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Accompaniments
Nutrient values per serving
| Energy | 249 cal |
| Protein | 6.1 g |
| Carbohydrates | 45.2 g |
| Fiber | 4.6 g |
| Fat | 6.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 80.3 mcg |
| Vitamin B1 | 0.5 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 3.2 mg |
| Vitamin C | 5.2 mg |
| Folic Acid | 86.1 mcg |
| Calcium | 50.4 mg |
| Iron | 2.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 6.3 mg |
| Potassium | 222.5 mg |
| Zinc | 0.9 mg |
RECIPE SOURCE : Corn
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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