Crispy corn recipe barbeque nation style crispy corn sure a hot among kids,best for serving in parties.
To a bowl add all the spice powders along with salt, mix well and set aside. To a pan add water, corn and required salt boil in medium high flame for 3 mins.
Strain then rinse it with cold water.The moisture should be there but not too watery so strain completely then immediately transfer to a bowl.Add corn flour and rice flour, mix well with a fork.The mixture should be dry and not sticky.
Toss it well for even mixing.Transfer to a colander, shake to remove excess flour.
Heat oil in a pan - to check first add one corn if it rises immediately then its perfect.Add a small batch of flour coated corn, keep covered for few seconds.Corn may pop out initially so cook covered for just few seconds. Do not cook covered for more time then water droplets will start forming then will fall into oil and start to splutter.
Slightly spread it out so that it doesn't stick together.Fry until golden and crisp.Remove and drain excess oil.Repeat with next batch.
Transfer fried corn to a mixing bowl, add the spice mix,chopped onion,coriander leaves and lemon juice. Give a quick toss and serve immediately.
Crispy corn ready!