Crispy Corn Recipe

This interesting and famous recipe for fried snack uses corn grits and Indo-Chinese sauce. This recipe was first created as a starter at Grill Country Restaurant. However, most restaurants now serve it, and some street food and fast food establishments also prepare it Crispy Corn Recipe.
Cheap food or street food dishes are commonly made all over India and it is extremely popular after dinner among young and cosmopolitan individuals. It is very easy to make, it takes very less time and tastes amazing. There are many ways to prepare it, and a popular and simple street food snack is crispy corn recipe, which is famous for its crunchiness and taste.
This is my second time making Crispy Fried Corn, and I'll try my best to get it right this time. The crispy coating on the corn kernels was not done well last time. It wasn't perfect and even my customers were complaining about it. As a result, I'm republishing this Crispy Corn Recipe with a new crunchy corn batter. This time I have added equal amounts of rice flour and corn flour to make it crispy. After deep frying, the corn is coated with flour to preserve its integrity. The biggest drawback of the recipe is its inability to adhere to the coating while deep frying. However, I have tried my best to solve this problem in this recipe post.
Now, I want to talk about a few different ways to make crispy fried corn, including some tips and tricks. For this recipe, I used very cold sweet corn kernels which I had previously separated from the cobs and boiled. Fresh sweet corn kernels must first be separated from the cob and then boiled in water to use. This process can also be applied to soft corn sprouts or baby corn. You can use the corn without shelling them. This dish is best served hot and may lose its freshness if stored for some time. For this reason, you can coat them and deep fry them, then lightly fry them before serving.