Fried corn kernels are a very tasty snack to enjoy in your free time, to propose as an appetizer or to accompany aperitifs. They are gluten-free, very easy and quick to make, and thanks to the coating made with corn flour (the finest type), also pleasantly crunchy on the palate.
This delicious recipe can also be made with fresh corn. You will need to boil the cobs for a long time until it is very easy to shell the kernels. Then, we can proceed to fry them as described in the procedure below.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: approximately 2/3 lbs
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz Canned yellow corn kernels
- as needed Peanut oil
- as needed Cornmeal
- as needed Fine salt
- as needed Pepper (ground)
- as needed Rosemary
Preparation
Drain the corn kernels from the preservation liquid and rinse them under running water. Let them drain for a few minutes, transfer them onto a kitchen towel, and gently pat them dry to avoid unpleasant and dangerous splashes of hot oil during frying.
Heat the oil in a high-edge pan.
Pour some cornmeal into a bowl.
When the oil has reached the temperature, fry a generous tablespoon of corn kernels at a time, after coating them well in the cornmeal (let the excess fall off), and fry them for around 3-4 minutes.
Drain the kernels when they are crunchy, transfer them onto a plate with absorbent paper. Salt, pepper, also add chopped rosemary needles, and serve our tempting fried corn kernels with a good cold beer.
