How To Make Perfect Crispy Corn Kernels

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American Corn Pepper Salt, is a healthy wholesome gourmet recipe that is made with batter fried corn kernels and stir fried with host of veggies. It is a perfect Sunday breakfast, a great inclusion to weight management diet and an incredible comfort food. It is a simple western recipe, try it and get pleased. This recipe has no cheese, or mayo, making it a complete vegan dish.

Corn is a very useful ingredient and you can make so many recipes using corns. I have made Corn Cheese Paratha, Cheese corn Momos, Potato Cheese Corn  and my favorite Corn Rasgulla Icecream, etc

I get many messages about sharing recipes ideal for weight loss plans. However, when talking about weight management diet, I would like to add the quotients of “comfort food” and easy to find ingredients. My blog is a global platform, and I am happy to get visitors from all over the world; that is one of the core reasons, for which I intend to share customizable recipes mostly. Today, nothing is out of reach, everything is available everywhere, however, the price tags differ region wise. Therefore, I want my readers to have the most accessible recipes that they can make with the ingredients they are most comfortable with.

Similarly, today in this recipe, the veggies I have used are bell peppers, spring onion and parsley. I always find it in the local market (not supermarket). However, if you do not find these veggies, or simply, just do not like them, you can very well use the alternates like coriander instead of parsley, carrots, cauliflower, cabbage, banana shoots, papaya and tomato.

Checkout my other breakfast and appetizer recipes Suji Kachori, Kalmi Vada, Besan Ka Chilla, Pav Bhaji, vegetable Poha Cutlet, Bread Uttapam, Bread Idli, Macaroni Cheese Balls, etc

I never get tired of salads. I just love salads. Even though I am not as fussy about weight management and never count calories, but generally speaking, I do have a penchant for healthy eating. This recipe fills that criteria very nicely, and is something similar to salads.

While making it, make sure you cover the pan with a lid, as corn pops as soon they are introduced to heat. Open the lid only after brining your flame to simmer, do not bring your face too close to the pan when you open the lid and, use the lid as a shield, when you uncover the pan. Long story short be careful J

Deep fried corn has a very fun crispy texture, and it is equally healthy. You can serve this as a main course item, and you will not need another staple food, or side dish. You can make it light and just sprinkle a little chaat masala, or black pepper. Alternatively, you can make it fiery and spicy by adding green chilies. Enjoy it at anytime of the day.

You have to be a bit careful while roasting these corn Kernels as when they explode than those can come flying into your eyes. So be careful while roasting those or even frying.

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How To Make American Corn Pepper salt Recipe Instructions In English

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5 from 2 votes

American Corn Pepper Salt

This is a super cool snacks and appetizer recipe with corn and pepper

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Appetizer

Cuisine: Chinese

Keyword: Appetizer, salad

Servings: 4 -5

Calories: 76kcal

Author: Reshu Drolia

Ingredients

• 250 grams sweet corn kernels frozen
• Cornflour as needed
• 2 tbsp all purpose flour
• 1 inch ginger piece grated
• 1 ½ tsp garlic finely chopped
• 1 medium sized onion finely chopped
• 1 tsp fresh parsley chopped
• 1/3 cup red bell pepper finely chopped
• 1/3 cup yellow bell pepper finely chopped
• spring onions green part Finely chopped
• Salt to taste
• ½ tsp Sugar
• 1 tsp Vinegar
• ¾ tsp Black pepper powder
• Oil to fry

Instructions

• In a mixing bowl put 2 tbsp of cornflour and 2 tbsp of all purpose flour; add water gradually to make a medium thick smooth batter. Do not add water at once otherwise batter might be become very thin in consistency.
• Mix it well with spoon so that there should be no lumps in the batter.
• First squeeze out water from the corn kernels and then coat it with the flour batter. Once it get coated with flour batter, put dry cornflour in a plate and pour the corn, roll in the dry cornflour and coat it well with light fingers so that it become crispy.
• Leave it to set in a refrigerator for half an hour and if you do not have much time can fry it instantly.
• Heat enough oil in a deep pan on medium high heat, once the oil becomes medium hot drop handful of coated corns slowly into it.
• Once it starts crackling cover the pan with lid otherwise corn may splutter and hit your face or body. Fry on medium heat till it starts floating on the pan and becomes crisp, turning occasionally. Fry in batches, do not overcrowd the pan.
• This would take about 4-5 minutes. When done take them out over a paper towel or an absorbent paper so that excess oil gets absorbed.
• Repeat the same process for the remaining corns.
• Take a pan and add oil, once the oil becomes little hot and chopped ginger, chopped garlic and sauté it for few seconds on medium flame.
• Add chopped parsley, finely chopped (onion, red bell pepper, yellow bell pepper) and sauté it for 2minutes on medium flame.
• Now add freshly chopped spring onion, salt to taste, sugar, vinegar, black pepper and lastly add fried corns and mix until all the spices get blended well.
• Garnish with spring onion and serve hot.

Notes

I have not added green chilly but if you want to make it spicy can add it accordingly.
You can also use rice flour to make the batter.

Nutrition

Serving: 1serve | Calories: 76kcal | Carbohydrates: 16g | Protein: 2g | Sodium: 117mg | Potassium: 138mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8.8% | Vitamin C: 48.4% | Iron: 3.5%

Equipment Used:

Prestige Pan

How  to Make Corn Pepper Salt:

• In a mixing bowl put 2 tbsp of cornflour and 2 tbsp of all purpose flour; add water gradually to make a medium thick smooth batter. Do not add water at once otherwise batter might be become very thin in consistency.

• Mix it well with spoon so that there should be no lumps in the batter.
• First squeeze out water from the corn kernels and then coat it with the flour batter. Once it get coated with flour batter, put dry cornflour in a plate and pour the corn, roll in the dry cornflour and coat it well with light fingers  so that it become crispy.

• Leave it to set in a refrigerator for half an hour and if you do not have much time can fry it instantly.

• Heat enough oil in a deep pan on medium high heat, once the oil becomes medium hot drop handful of coated corns slowly into it.

• Once it starts crackling cover the pan with lid otherwise corn may splutter and hit your face or body. Fry on medium heat till it starts floating on the pan and becomes crisp, turning occasionally. Fry in batches, do not overcrowd the pan.

• This would take about 4-5 minutes. When done take them out over a paper towel or an absorbent paper so that excess oil gets absorbed.

• Repeat the same process for the remaining corns.
• Take a pan and add oil, once the oil becomes little hot and chopped ginger, chopped garlic and sauté it for few seconds on medium flame.

• Add chopped parsley, finely chopped (onion, red bell pepper, yellow bell pepper) and sauté it for 2minutes on medium flame.

• Now add freshly chopped spring onion, salt to taste, sugar, vinegar, black pepper and lastly add fried corns and mix until all the spices get blended well.

• Garnish with spring onion and serve hot.

Note:

• I have not added green chilly but if you want to make it spicy can add it accordingly.
• You can also use rice flour to make the batter.

See Recipe In हिन्दी (Hindi)