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.
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.