Cookbook | Ingredients | Recipes
A pleasantly-surprising recipe encountered in China. Also, a good first attempt for beginning deep-fryers. Makes a good substitute to chips or fries.
- If using frozen corn, thaw. If using canned corn, microwave in a glass bowl or gently heat on the stove until warm.
- Coat corn with a light layer of egg wash.
- Mix salt, pepper, MSG, and other spices into the flour.
- Move corn from the egg wash, and toss with the flour mixture until well-coated.
- Heat enough oil for deep-frying to moderate–high heat.
- Deep-fry floured corn until golden brown on the outside (less than 2 minutes).
- Serve as a complement to another dish.
Notes, tips, and variations
- When a pot of hot oil catches fire, the flames will reach up to 2 or 3 feet. If you must work under flammable cabinets or shelves, be sure to have a fire extinguisher handy. An oil with a high smoke point is less likely to cause problems, including indoor air pollution and fire. See deep-frying for more warnings.