Honeycomb Crispy Corn

Name: Honeycomb Crispy Corn
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 3 oz. Fresh Corn (Canned Corn Ok Too); 0.75 cup Corn Starch; 0.25 cup Potato Starch; 0.3 cup Custard Powder; 0.5 tsp. Salt (A Little); 2 count Eggs; 0.75 cup Water; 1 tbsp. Powdered Sugar (A Little)

This Honeycomb Crispy Corn is a sweet and savory appetizer or side dish made by frying sweet corn kernels. It makes for a great party or tea time snack .

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

3 oz. Fresh Corn (Canned Corn Ok Too)
0.75 cup Corn Starch
0.25 cup Potato Starch
0.3 cup Custard Powder
0.5 tsp. Salt (A Little)
2 count Eggs
0.75 cup Water
1 tbsp. Powdered Sugar (A Little)

Directions:

Step 1

Cut fresh corn kernel.

Step 2

Wash the fresh cut corn kernel in the water and drain it.

Step 3

In a large mixing bowl, place the following ingredients in turns. Fresh cut corn, Corn starch, potato starch, custard powder, salt (a little), 2 eggs, and water (3⁄4cup/190ml). Mix the ingredients thoroughly and let the batter sit for later use.

Step 4

In the heated pan, bring 4 to 5 cups of oil to 300-350°F (150-180°C), pour the batter into the oil pan, and fry it. Be sure to pour it slowly and evenly.

Step 5

In the same wok, fry the corn batter for 2 minutes until it is shaped. The corn will naturally float into a cake shape. Get the crispy corn out of the oil pan and drain it.

Step 6

Sprinkle with a little powdered sugar to complete. Serve immediately.

Final Notes

Reminder: If the canned corn is used, please make sure to remove the water first and then mix with other ingredients.