Fried Chilli CORN
- 5m Prep Time
- 5m Cook Time
- 10m Ready In
Crispy deep-fried sweetcorn seasoned with chilli and Chinese five-spice, inspired by a Thai chef's snack. Perfect with a cold beer.
Ingredients
- 750 ml sunflower oil
- 250 g tinned sweetcorn
- 59.1 ml cornflour
- 4.93 ml chilli powder
- 4.93 ml Chinese five-spice powder
- sea salt
Nutrition (per serving, estimated)
Estimated based off 2 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1.02 mg
- Iron: 0.45 mg
- Magnesium: 13.6 mg
- Phosphorus: 39.8 mg
- Potassium: 46.1 mg
- Zinc: 0.25 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 750 ml sunflower oil
- 250 g tinned sweetcorn
- 59.1 ml cornflour
- 4.93 ml chilli powder
- 4.93 ml Chinese five-spice powder
- sea salt
Let's Cook
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Step 1.
Heat the sunflower oil in a deep pan over high heat until it reaches 180°C (350°F) or a cube of bread browns in 30 seconds.
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Step 2.
While the oil heats, drain the tinned sweetcorn thoroughly in a colander, then transfer to a mixing bowl. Add the cornflour, chilli powder, Chinese five-spice powder, and 1½ tablespoons cold water. Mix well until the sweetcorn is completely coated with the cornflour and spices.
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Step 3.
Using a slotted spoon, carefully transfer the coated sweetcorn to the hot oil. Stir gently to separate the kernels, then deep-fry for 3 minutes, or until golden and crunchy. Remove with the slotted spoon and drain well on kitchen paper.
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Step 4.
Tip the fried sweetcorn into serving bowls, season with sea salt to taste, and serve immediately with ice-cold beers.