CRISPY CHILLI CORN
SERVES
INGREDIENTS
6 ears corn, cut in half
1 cup milk
1 egg, beaten
1½ cups all-purpose flour
1 long fresh red chilli, halved, deseeded, finely chopped
Salt or seasoned salt Freshly ground black pepper Vegetable oil, for frying
TO GARNISH
A sprinkling of red chilli
flakes (optional)
METHOD
1 Remove husks and silk from the fresh corn.
2 Combine the milk and egg in a shallow dish; mix well.
3 Place the flour in another shallow dish; season with salt and pepper. Add the chopped red chilli.
4 Dip each piece of corn into the milk and egg mixture, then roll in the seasoned flour. Shake off any excess flour.
5 Heat a large frying pan or deep fryer to a mediumhigh heat.
6 Add the corn to the hot oil, a few pieces at a time, and fry until golden brown (approximately 3
minutes on each side). Drain on paper towels and garnish with chilli flakes if desired before serving.
SERVES
INGREDIENTS
6 ears corn, cut in half
1 cup milk
1 egg, beaten
1½ cups all-purpose flour
1 long fresh red chilli, halved, deseeded, finely chopped
Salt or seasoned salt Freshly ground black pepper Vegetable oil, for frying
TO GARNISH
A sprinkling of red chilli
flakes (optional)
METHOD
1 Remove husks and silk from the fresh corn.
2 Combine the milk and egg in a shallow dish; mix well.
3 Place the flour in another shallow dish; season with salt and pepper. Add the chopped red chilli.
4 Dip each piece of corn into the milk and egg mixture, then roll in the seasoned flour. Shake off any excess flour.
5 Heat a large frying pan or deep fryer to a mediumhigh heat.
6 Add the corn to the hot oil, a few pieces at a time, and fry until golden brown (approximately 3
minutes on each side). Drain on paper towels and garnish with chilli flakes if desired before serving.
