Stir Fried Crispy Corn

A popular starter dish. It gives that perfect combination of light, crunchy appetizing treat appealing to all age groups. Goes very well with an oriental soup or for that matter even with Dim sums or Kebabs. The good news is that this tasty starter is not very challenging to prepare. Initially, I had my reservations about being able to get the same crispy, crunchy texture and mouthfeel as one gets in the restaurants but after of couple of rounds, I realized it’s not rocket science. The trick is on adding a wisp of rice flour to the corn coating mix. This is a personal favourite of mine and I like to serve it as a snack at tea time or with drinks as an accompaniment or with soup to kick-start a dinner meal. It’s good for kids of all age and even while entertaining at home. Clearly an all-rounder the crispy corn never lets you down. So, here’s to fooding around with Crispy Corn.


Stir Fried Crispy Corn

  • Author: Reetika Mitra
  • Prep Time: 10min
  • Cook Time: 15min
  • Total Time: 25 minutes
  • Yield: 4 1x


A starter for all ages



  • 1 1/2 cups of frozen Corn Kernels, thawed
  • 2 Tbsp Cornflour
  • 2 Tbsp All Purpose Flour
  • 2 Tbsp Rice Flour
  • 1 big Onion finely chopped
  • 1 Tbsp grated ginger
  • 2 green chillies finely chopped
  • 1/2 Red Bell Pepper diced small
  • 11/2 Tbsp Oil for the coating
  • Oil to fry
  • Freshly grounded Black Pepper
  • A few Spring onion greens, chopped
  • Salt to taste


  1. Heat water in a pan. Add the corn kernels and boil till the are half done.
  2. Drain water, leave them on kitchen towels to dry.
  3. Mix together corn kernels cornflour, all purpose flour, rice flour, salt in a bowl. Add very little water to bind the flour if the corn is too dry.
  4. Heat oil for frying in a pan. Fry corn in batches till golden brown over medium low flame. Remove and drain them on tissue towels.
  5. In a wok heat 2 tbsp oil for the coating the corn kernels. Add the onion and green chillies. Stir for a while till golden before adding bell pepper and salt
  6. Cook over medium flame for a couple of minutes before adding the light soya sauce, black pepper, grated ginger and spring onion greens.
  7. Lastly, add the fried corn kernels to the wok and mix well.
  8. Serve immediately. Can squeeze a few drops of lemon to the crispy corn from the top to add a little taste of tanginess.


  • Serving Size: 4

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