Sweet & Crispy Corn Kandied Bites: A Special Snack with Canned Corn!
Canned Corn Kandied Bites Recipe
Although the price of canned corn has increased recently, today we’re making delicious corn kandied bites! I was inspired by a YouTube recipe and made a slight modification. These treats are crispy on the outside and sweet and moist on the inside, perfect for a delightful snack time.
Main Ingredients- 1 can corn, drained
- 1 Tbsp tempura flour
- 5 Tbsp potato starch
- 1 egg yolk
- 3 Tbsp corn can liquid
- Vegetable oil, for pan-frying
Syrup Sauce- 1 Tbsp grapeseed oil
- 1 Tbsp sugar
- 3 Tbsp corn syrup or oligodang
- A little sweetened condensed milk (optional)
- 1 Tbsp grapeseed oil
- 1 Tbsp sugar
- 3 Tbsp corn syrup or oligodang
- A little sweetened condensed milk (optional)
Cooking Instructions
Step 1
First, prepare the canned corn. If you’re using small cans, two cans will be sufficient. Drain the corn from the can using a sieve, ensuring excess liquid is removed.
Step 2
Set aside approximately half of the drained corn kernels as they are. These will add a nice texture and corn flavor to the bites.
Step 3
Process the remaining half of the corn. You can either blend it briefly in a blender or finely chop it with a knife. If using a blender, be careful not to over-process it into a paste; short pulses or chopping will help retain some texture.
Step 4
Combine the whole corn kernels with the processed corn. This mixture will create a delightful contrast between the chewy kernels and the softer, mashed corn.
Step 5
Now, let’s make the batter. To the corn mixture, add 1 tablespoon of tempura flour, 5 tablespoons of potato starch, 1 egg yolk, and 3 tablespoons of the reserved corn can liquid. Mix everything thoroughly until well combined.
Step 6
You should now have a thick batter with visible corn kernels. The consistency should be such that it holds its shape when spooned into the pan for frying.
Step 7
Heat a generous amount of vegetable oil in a pan over medium heat. Spoon the batter into the hot oil, forming small pancake-like shapes. Fry until golden brown on one side, then carefully flip and cook the other side until golden and cooked through.
Step 8
Once fried, transfer the corn bites to a plate lined with paper towels to absorb any excess oil. This step is crucial for achieving a crispier texture.
Step 9
Prepare the syrup sauce. In a small saucepan, combine 1 tablespoon of grapeseed oil, 1 tablespoon of sugar, and 3 tablespoons of corn syrup or oligodang. Heat over low heat *without stirring* until the sugar has dissolved. Stirring can cause the syrup to crystallize or become uneven.
Step 10
Arrange the fried corn bites on a serving plate and drizzle the warm syrup sauce over them. Alternatively, you can add the fried corn to the pan with the sauce and gently toss to coat. For an extra touch of sweetness, drizzle a little sweetened condensed milk on top (optional). If you prefer not to use condensed milk, the sauce alone is delicious.
Step 11
Your sweet and crispy corn kandied bites are ready! For a fun presentation, especially for kids, you can cut cheddar cheese into shapes using cookie cutters and place them on top instead of condensed milk. Enjoy them while they’re warm for the best texture!
