Air fryer recipe · Snacks
Crispy Masala Corn
Crunchy spiced corn kernels tossed in tangy chaat masala, no deep-frying.
- 22 minTotal time
- 200°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 230kcal
- 10.7 gprotein
- 35.7 gcarbs
- 5.7 gfat
- 0.4 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled sweetcorn2 cups
- Cornflour3 tbsp
- Rice flour1 tbsp
- Chaat masala1 tsp
- Red chilli powder1/2 tsp
- Lemon juice1 tbsp
Method
Dry the corn
Pat the boiled corn kernels thoroughly dry with a kitchen towel. Getting rid of the surface moisture is the single most important trick here, as damp kernels only steam and go soft instead of turning crunchy.
Dust with flour
Toss the dry kernels with the cornflour and rice flour until each one wears a thin, even coat. The rice flour adds extra crispness, while the cornflour helps the spices cling to the kernels later on.
Add a little oil
Drizzle a teaspoon of oil over the dusted corn and mix gently so the coating sticks. Go easy, because too much oil makes the kernels clump together in the basket and steam instead of crisping apart.
Air-fry until crunchy
Spread the corn in the basket and air-fry at 200C for 12 min, shaking every four minutes for even browning. As soon as it comes out golden and crackly, toss it with the chaat masala, chilli powder and lemon juice while hot.
