Cornstarch contains two different starch molecules and one of them - amylose - can give foods like zucchini a crispy, crunchy coating. Cornstarch absorbs moisture and, once that happens, amylose spreads and crisps up the foods it's sprinkled on.
A light, not clumpy coating of seasoned cornstarch is recommended for prepping vegetables for roasting. The smaller the vegetables are cut, the more space corn starch has to spread.
Cornstarch can help home cooks achieve the perfect crunch for roasted vegetables. Potatoes, in particular, benefit from corn starch by achieving a golden brown, crispy exterior while retaining their fluffy exterior.
Cornstarch can also be a helpful addition to Korean fried chicken. This delicacy is often double-fried, but adding corn starch to a dry batter can help achieve a crispy chicken batter without having to go through the lengthy frying process twice.
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