Crispy corn sticks | Masala Corn Fries Recipes | Easy Crispy Corn Fry Recipes | Spicy Corn Fries
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INGREDIENTS
Sweet corn-2 nos
Corn flour-4 tbs
Rice flour-4 tbs
pepper powder-1/2 tbs
Salt
Chilli powder-1/2 tbs
Aamchur powder-1/2 tbs
lemon juice
coriander leaves
water
oil
tooth pick
Corn Cheese Nuggets | Home made frozen food | Kids recipe | Chef Sanjyot Keer
Written recipe for Cheese corn nuggets
Prep time: 10 mins
Cooking time: 10 mins
Serves: 4-6
Ingredients:
Processed cheese 250 gm (grated)
Potatoes 1 cup (boiled and mashed)
Corn (boiled) 3/4th cup
Salt & black pepper to taste
For slurry:
Maida (refined flour) ½ cup
Corn flour ½ cup
Salt & black pepper to taste
Water as required
Bread crumbs for coating as required
Oil for frying
Methods:
Take a big size mixing bowl, add the grated processed cheese, nicely mashed potatoes, corn and salt & black pepper to taste, mix and combine well with spatula or you can also use your clean hands to mix the mixture well, make sure the consistency of the potatoes are smooth and not chunky, you can also choose to add a bit of mozzarella or cheddar cheese for the pizza pull.
When combine the mixture, it should be like dough, transfer the corn cheese mixture to a flat surface or a baking tray, and shape it like a big slab, further cut them into rectangles, or you can choose your favourite shape and shape accordingly.
Make a slurry by adding maida, corn flour, salt & black pepper to taste and water in a mixing bowl and mix well to make into flowing consistency, adjust the consistency by adding water. Mix well and make sure there are no lumps.
Dip the corn cheese nuggets in the slurry to coat well and further coat it well with the bread crumbs. Do this method of dipping and coating twice so the cheese doesn’t oozes out while deep frying.
Dip and coat all the nuggets in the same way and set it in the fridge for 15 minutes before frying. At this stage you can also choose to put them in the zip lock bag and deep freeze, it will last for maximum 1 month. Just thaw it for 15-20 minutes before frying.
Set a wok or pan filled with oil on medium heat, once the oil is hot, put in the nuggets to deep fry and fry them until they turn crispy and golden brown. Do not over crowd the pan while frying.
Remove it on an absorbent paper, your crispy cheesy corn nuggets are ready to be served.
Kids crave for such super cheesy evening snack, serve them hot and crispy along with some ketchup or there any favourite dip. If you would like it cook it other way round, you can also choose to air fry them or bake them in a preheated oven for 15-20 minutes on 180℃.
As this recipe was ideated keeping the kids as a priority so I choose to keep it little balance with no spice, but you could definitely add some chopped fresh green chillies or some spices according to your appetite.
For Bread crumbs
Ingredients:
White bread / brown bread slices
Methods:
Set a pan on medium heat, add the bread slices and toast the breads on both the sides until golden brown, take it off from the pan and cool down to room temperature.
Transfer it to a grinder and grind to a fine powder like texture, your fresh homemade bread crumbs are ready to be used, use accordingly.
You can also store them in an airtight container and refrigerate it up to 1 month.
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Mexican-Style Street Corn
Here is what you'll need!
Mexican-Style Street Corn
Serves 3
INGREDIENTS
3 ears of corn, hulled
3 wooden skewers
¼ cup melted butter
½ cup mayo
2 cups cotija cheese
3 teaspoons chili powder
PREPARATION
Boil the corn for about 5 minutes.
Push a skewer through the middle of each ear of corn.
Drain, then brush them evenly with the melted butter.
Spread a bit of mayo all over each ear of corn.
Scoop the cotija cheese generously on the corn, making sure it covers all sides.
Sprinkle a little bit of the chili powder evenly across the corn.
Serve!
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