Restaurant-Style Crispy Corn
Master Crispy Corn at Home: Who doesn’t like crispy corn? This is one such snack that everyone, whether children or adults, eats with relish. But while making it at home, there is often a complaint that the corn either does not become that crispy or soft very soon. If this happens to you, too, then don’t worry! Masterchef Pankaj Bhadoria has brought five such secret tips for you, making your crispy corn just like the restaurant ones.
Tricks to keep corn crispy for a long time: (Restaurant-Style Crispy Corn)
Boiling is important:
Cook the corn in boiling water for 4-5 minutes. This will cook the corn well and make it crispy, too.
The right way to mix cornflour:
Do not use your hands while mixing cornflour. This will make the cornflour absorb moisture and prevent it from sticking to the corn properly. Instead, put the corn and cornflour in a large vessel and shake the boat well so that the cornflour gets applied evenly to the corn.
Remove excess cornflour:
Before frying the corn, use a sieve to remove the excess corn flour. This will make the corn taste even better.
Precautions while frying:
Cover the pan with a lid when frying the corn in oil. This will prevent the oil from splashing out and keep you safe.
Fry twice:
First, fry the corn until it turns half golden, then let it cool down. After this, fry them again till they turn golden. This trick will make your corn even crispier.
The right time to add sauce:
Let the fried corn cool down a bit, then add sauce. If you add sauce to hot corn, the corn will become soft.
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