Air fryer recipe · Snacks
Golden Crackle Corn
Sweet corn kernels tossed in spiced flour and air-fried until they pop with crunch.
- 14 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 295kcal
- 6.4 gprotein
- 53.1 gcarbs
- 6.2 gfat
- 0.4 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- corn2 cups
- cornflour3 tbsp
- rice flour1 tbsp
- chilli powder1 tsp
- chaat masala1 tsp
- oil1 tbsp
Method
Dry the corn
Pat the boiled corn kernels fully dry with a clean cloth before you coat them. Any surface water stops the flour sticking and turns to steam in the basket, so well-dried kernels are what let the crust cling and crisp.
Coat
Toss the corn with the cornflour, rice flour, chilli powder and chaat masala until every kernel is dusted. The rice flour is the trick here, as it crisps harder than cornflour alone and gives the corn its signature crackle.
Add oil
Drizzle the oil over the corn and mix gently so the dry flour turns into a light, damp crust on each kernel. Go easy on the oil, because just enough to bind the coating crisps well, while too much leaves it heavy and soft.
Preheat
Preheat the air fryer to 190°C while you spread the corn in a single loose layer in the basket. A hot start crisps the coating fast, and keeping the kernels loose and uncrowded lets the air reach each one so they colour evenly.
Air fry
Air-fry at 190°C for 14 min, shaking the basket once halfway so the kernels crisp on all sides. They are ready when they are golden all over and crackle when you bite them, so give the basket a final shake and serve them straight away.
