Baby Corn Fry Recipe

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Baby Corn Fry
Course:
Brunch
Preparation Time:
20 minutes
Cuisine:
Chinese Cuisine
Equipments:
Pan, Cover for the pan (optional), Bowl for mixing, Serving plate, Ladle
Skill Level:
Intermediate

Baby Corn Fry Ingredients

  • Baby corn slit in half - 10 pieces
  • Ginger paste or crushed - ½ Teaspoon
  • Garlic paste or crushed - ½ Teaspoon
  • Chili powder - 1 Teaspoon
  • Salt - to taste (about ½ teaspoon)
  • Corn Flour - 1 Tablespoon
  • Gram Flour - 2 Tablespoon
  • Rice Flour - 2 Tablespoons
  • Oil to fry - about three cups 

Preparation Method for Baby Corn Fry Recipe

  • Start with boiling some water in a pan. Once it boils add some salt and then the baby corn. This will make the baby corn tender and ready to fry. 
  • If you want it to cook better, it’s best to let it boil without a cover. 
  • Once the baby corn is tender, drain the rest of the water. 
  • The drained water can be used as broth to make soup or to cook other items. It is high in nutritional content and is best not wasted. 
  • In a bowl, mix the salt, ginger paste or crush, the garlic paste or crush. 
  • Then, add the chili powder and mix well. 
  • Add all the three different types of flour (corn flour, gram flour and rice flour) to the mix and ensure that you get a consistent mix. Add some water to make a thick batter out of it. Be careful not to add too much water as that will ruin the proportions and you may need to start afresh. 
  • In the meanwhile, heat some oil in a pan or skillet. Once it is relatively warm and ready to fry, dip the boiled baby corn in the ready batter and gently let it into the oil.
  • Take it out once it turns golden brown.
  • Serve when hot.