Baby Corn is a highly versatile vegetable that can elevate the taste and texture of various dishes. Whether you are preparing salads, soups, cakes, curries, rice, pasta, or even sandwich stuffing, baby corn can be a delightful addition. One of the best things about the baby corn recipe is its crispiness and crunch, which enhances the overall flavour profile of the dish. Its unique texture and taste make it a favourite among people of all ages, including kids. So, whether you want to make a healthy salad or a savoury curry, baby corn is an ingredient that can effortlessly bring that extra level of satisfaction to your taste buds. So, dive in with us to make a fried baby corn recipe, which is healthy, tasty and, most importantly, prepared in just 20 minutes.
Table of Contents
About Fried Baby Corn Recipe!
Fried Baby Corn Recipe is a delicious delicacy that tantalizes the taste senses and gives your cooking a distinctive touch. It is crispy, soft, and brimming with flavour. This dish will sate your cravings whether you’re a die-hard foodie or just looking for a novel and exciting snack. This meal is the ideal fusion of textures and flavours, with its golden and crispy surface giving way to the delicious sweetness of baby corn inside. Come along with us as we set out on a culinary adventure to learn how to create these delightful bits of fried perfection.
Ingredients Needed:
- 1 cup baby corn, cleaned and trimmed
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Oil for deep frying
For the batter:
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- A pinch of baking soda (optional)
- Salt to taste
- Water
For the dipping sauce:
- 1/4 cup mayonnaise
- 1 tablespoon tomato ketchup
- 1 teaspoon sriracha sauce
- Salt and pepper to taste
Directions To Make Fried Baby Corn Recipe
- All-purpose flour, cornstarch, ginger-garlic paste, red chilli powder, turmeric powder, garam masala, and salt should be combined with marinade ingredients. To create a smooth, thick batter, gradually add water. The coating should be sufficiently thick to cover the baby corn.
- In a skillet or saucepan, warm the deep-frying oil over medium heat.
- Ensure to uniformly coat each baby corn after dipping it into the batter. Any extra batter should drip off.
- Place the coated baby corn into the heated oil with care. To prevent crowding the pan and causing the baby corn to cling together, fry the corn in batches.
- The baby corn should be fried until crispy and golden. It ought to take 3 to 4 minutes.
- Use a slotted spoon to remove them, then set them on a dish covered with paper towels to drain any leftover oil.
- Mix mayonnaise, tomato ketchup, sriracha sauce, salt, and pepper to make the dipping sauce. Your taste will determine how much sriracha sauce and ketchup to use.
- All-purpose flour, cornstarch, baking soda (if used), and salt should be combined in a basin to produce the coating batter. To make a smooth batter with the consistency of pancake batter, gradually add water.
- Each piece of fried baby corn is dipped into the batter and uniformly coated.
- Put the baby corn that has been smashed back into the hot oil cautiously. Fry the baby corn for another 1-2 minutes or until it becomes crispy and golden brown.
- Remove the double-fried baby corn from the oil and place it on a paper towel-lined plate to remove excess oil.
- Serve the crispy fried baby corn hot along with the prepared dipping sauce.
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Notes and Tips
- Choose fresh baby corn that has firm kernels and a bright colour. Avoid ones that have imperfections or drying symptoms.
- Before cooking, give the fresh corn a thorough cleaning and trimming. A smoother eating experience is ensured by removing any extra husk or silk.
- The use of double frying methods results in an extra crispy exterior. The corn is cooked, the batter is set in the first fry, and the delicious crunch is produced in the second fry.
- Keep the oil at a steady 350–375°F (175–190°C) for frying. Use a thermometer to get the ideal crispy texture without absorbing too much oil.
- Smooth and not overly thick batter is required for coating. Baby corn should be uniformly coated, allowing a thin and crunchy layer to form after frying.
- You can play around with the marinade by including a bit of your preferred herbs or spices. It might become your hallmark dish and improve your taste profile.
- The dipping sauce’s components should be tweaked to get the ideal harmony of creaminess, tanginess, and a touch of spice. Adjust it to suit your preferences.
- Avoid packing the pan too tightly while cooking the baby corn. Batch frying makes sure that every component has enough room to cook equally.
Nutrition Information
(per serving)
- Calories: 152 kcal
- Carbohydrates: 19g
- Fat: 8g
- Sodium: 5mg
- Sugar: 6g
- Potassium: 275mg
- Protein: 3g
- Iron: 1mg
- Calcium: 14mg
To Conclude!
The fried baby corn recipe is an example of the beauty that arises when simplicity and inventiveness are combined in culinary delights. This dish exemplifies the beauty of mixing straightforward components to produce something remarkable, from its modest beginnings to its metamorphosis into a crispy treat. A fried baby corn recipe may bring people together because of a common enjoyment of delicious cuisine, whether it is consumed as a beginning at parties or savoured as a fulfilling snack. So, put on your apron, channel your inner chef, and make these irresistible treats as we wrap off our culinary tour. Your creations will have a long-lasting effect on your palate and the palates of others fortunate enough to taste them.
If you try this recipe, please let us know. Please comment if you have questions about the recipe or want to share your version of the fried baby corn Recipe. Don’t forget to share it with your friends and family; I am sure they’ll love it too.
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