There is nothing like crispy corn fries and flavorful seasoned batter to accompany a Mexican-inspired meal or snack. In truth, I adore corn fries made from real corn and served on toothpicks; however, eating them from a toothpick can be a bit tedious. I also have some fear serving corn fries to kids, since I’m always concerned someone might get hurt. They come with a crispy coating and a perfect flavor, and they’re made from baby corn, so there aren’t any toothpicks!
How To Prepare The Baby Corn
During its early stages of growth, baby corn is harvested before fertilization, resulting in a miniature, tender version or a mature cob. Baby corn comes from regular corn harvested during its early growth stages.
It is possible to harvest baby corn from any variety of corn if it is harvested early enough before the plant fertilizes itself.
In the United States, fresh baby corn is available, but most is imported. If you can’t find fresh corn, use frozen or canned.
Despite the fact that baby corn is not as complicated to prepare as regular corn, you should still prepare it properly before you use it for fries.
Boiling the corn is the ideal way to prepare it. Fill a pot with water and bring to a boil, then carefully add your baby corn and reduce heat so the water simmers. This will make the corn tender, but not mushy.
After the corn is boiled, remove it from the water and allow it to dry completely, preferably on paper towels so that any excess moisture can be captured. Once cooled, slice it in half.
How To Prepare The Coating
With this recipe, you can make the batter very easily, but the secret here is to mix it with sparkling water (I love Perrier for this recipe). The sparkling water creates a light, crispy batter.
In addition to sparkling water, you will need flour, cornflour, and spices of your choice. I like to use salt, pepper, and chili powder.
It should be similar to pancake batter, but a bit thinner.
How To Make Them Extra Crispy
There is enough crispiness here to satisfy everyone’s needs, but if you’re the kind of person who likes things extra crispy, here’s how:
Make your fries extra crispy by frying them twice. The first time will cook them through, and the second time will make them extra crisp.
When you fry them twice, you can prepare them in advance. Just fry them once, drain on a kitchen paper towel, then pop them back in the pan for 2 minutes to crisp them up.
After frying, the internal moisture rises to the surface, so your fries will be a bit soggy. The second fry, however, will boil off more moisture, resulting in crispier fries.
How To Serve Corn Fries
My favorite way to serve these fries is with a dipping sauce of your choice. I usually use spicy mayonnaise (made with mayo and Sriracha) or spicy ketchup.
Serve these with sunny-side-up eggs for breakfast, or combine them with sausages and baked beans for a quick supper.
This would also be a great addition to fish and chips.
Corn Fries
15 minutes for preparation
15 minutes for cooking
Two servings
Ingredients
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Baby corn, 0.5 lbs
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Cornflour, 2 tablespoons
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All-purpose flour, 2 tablespoons
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To taste, salt and pepper
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Chili powder, 2 tsp
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As needed, sparkling water
Instructions
Bring a pot of water to a boil. Add baby corn and simmer until tender (if using fresh corn). If using canned corn, rinse it thoroughly.
To drain the corn, place it on paper towels.
Cut the corn in half lengthwise.
In a bowl, combine flour, cornflour, salt, pepper, and chili powder to make the coating.
A batter similar to pancake batter, but thinner, can be made by adding sparkling water.
In a skillet, heat 2 inches of oil.
Shake off the excess batter after dipping the corn into the batter.
On all sides, fry the corn until golden brown.
To drain the corn, place it on paper towels.
10. Serve the fries warm and enjoy!
You can also fry the corn in the air fryer. Double frying is optional.
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Fries made from corn
The yield is 2 servings
Preparation time: 16 minutes
Cooking time: 15 minutes
31 minutes in total
For a delicious afternoon snack or easy side dish, try this deliciously crispy recipe!
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Ingredients
-
Baby corn, 0.5 lbs
-
Cornflour, 2 tablespoons
-
All-purpose flour, 2 tablespoons
-
To taste, salt and pepper
-
Chili powder, 2 tsp
-
As needed, sparkling water
Instructions
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If using fresh corn, bring a pot of water to a boil, then add the baby corn and simmer until tender. If using canned corn, rinse it well before cooking.
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To drain the corn, place it on paper towels.
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By length, cut the corn in half.
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Combine flour, cornflour, salt, pepper, and chili powder in a bowl to make the coating.
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Add enough sparkling water to make a batter similar to pancake batter, but thinner.
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In a skillet, heat 2 inches of oil.
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Fry the corn until golden brown on all sides after dipping it in the batter and shaking off the excess.
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To drain the corn, place it on paper towels.
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Continue with the remaining corn.
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Fries should be served warm.
Notes
The corn can also be fried in the air fryer. Double frying is optional.