Should You Use Sweet Corn or Glutinous Corn for Fried Corn?
For fried corn, it is best to use sweet corn (American corn) as it yields a crisp and sweet result. Glutinous corn, on the other hand, is more suitable for boiling, steaming, or making desserts like sweet pudding.
Sweet corn is the preferred choice for frying.
Should You Blanch Corn Before Frying?
For fresh corn, you will need to separate the kernels, rinse them with clean water, and then blanch them. Add a little sugar and salt to enhance the natural sweetness of the corn. A pinch of turmeric can also be added to give the corn a more vibrant color, without affecting its flavor. After blanching for about 3 minutes, drain the corn and rinse it again with clean water. This process helps to maintain the crispness and flavor of the corn.
It is recommended to blanch the corn before frying.
What Type of Batter Should You Use for Frying Corn?
In addition to a crisp batter mix, you can also use tapioca starch to create a sticky coating that adheres well to the corn kernels. Here’s how:
First, whisk an egg white and gently coat the corn kernels (after they have been drained). Wear gloves and gently squeeze the corn to ensure an even coating. Then, sprinkle a mixture of crisp batter, potato starch, and tapioca starch over the corn. As you sprinkle, gently shake the basket to ensure an even coating and to prevent the kernels from clumping together.
Ensure the corn is dry before coating it with batter.
If you prefer a thicker coating, you can fry the corn once, let it cool, and then coat it with batter again before frying it a second time.
Alternatively, you can purchase ready-made corn frying batter mixes, which offer a convenient option without the need for multiple types of flour.
Deep Frying for Best Results
For fried corn, it is recommended to use a generous amount of oil and deep fry the corn. This ensures that the kernels cook evenly and result in a crisp, delicious treat.
Deep frying ensures even cooking and crispness.
Heat the oil in a pan until it is very hot (test by inserting a chopstick; if it bubbles, it is ready). Carefully add the corn and leave it undisturbed for about 10 seconds to allow the batter to set. Then, gently stir the corn to separate the kernels and ensure even cooking. Once the corn floats to the top and turns golden, use a strainer to remove it from the oil and drain the excess oil.
Adding Butter for Extra Flavor
For an extra touch of flavor, you can add a knob of butter to the corn during frying. Fry the corn until it has a crisp, golden coating, then add the butter and stir to melt and coat the corn. Once the butter has melted, give the corn a few gentle stirs to ensure it is well-coated, and then remove it from the oil.
Drain the fried corn on paper towels to absorb excess oil and maintain crispness.
Place the fried corn on paper towels to absorb any excess oil and prevent it from becoming soggy. This ensures the corn stays crisp and is not overly greasy when eaten.
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