Crispy Chilli Baby Corn

Crispy Chilli Baby Corn:

 

Fried Chilli Baby Corn is a common Indo Chinese snack. It features sweet and tender pieces of baby corn, battered and fried crispy snack tossed in a sweet and spicy sauce.

 

Video link

https://youtu.be/IL5xiIj6dCs

Important Cooking Tips:

 

The baby corns should be dry before dipping them in the batter to ensure a crispy coating.

 

Adjust the spice level according to your preference by adding more or less chilli sauce.

 

You can also bake the baby corns instead of deep frying them.

Substitute the Baby Corn with the same quantity of mushrooms, cauliflower, paneer, chicken (increase to 250 grams) or prawns for variations to this recipe

 

Storage and Serving:

Crispy Chilli Baby Corn is best served immediately to enjoy the crunchiness.

 

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

 

Reheat the leftovers in a preheated oven or on a stovetop to retain the crispiness.

 

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Course: Indian street food

Cuisine: Indo Chinese

Servings : 2

 

Ingredients:

 

For Frying Baby Corn:

9 baby corn, chopped

Half cup maida / plain flour

Quarter cup corn flour

Half tsp ginger paste

Salt, Kashmiri Red Chilli Powder and Crushed Pepper as per taste

Half cup water

Oil for frying

 

For Corn Flour Batter:

1 tsp corn flour

Quarter cup water

 

Other ingredients:

3 tsp oil

2 green chilli slit

1 inch ginger, finely chopped

3 cloves garlic, finely chopped

4 tbsp spring onion, finely chopped

Half capsicum, cubed

2 tbsp tomato sauce

1 tbsp vinegar

1 tbsp soy sauce

1 tbsp chillie sauce

Salt, crushed pepper and sugar as per taste

Method:

In a mixing bowl, combine all-purpose flour, cornflour, salt, and pepper. Add water gradually to make a smooth batter.

Heat oil in a pan.  Dip each baby corn piece in the batter and coat it well with the batter and deep fry.Fry the baby corn till the edges and sides are golden brown turning over a couple of times with a slotted spoon.

Place the fried baby corn on kitchen paper towels.

In a separate pan or same pan, heat the same oil and sauté garlic, ginger, and green chillies for a minute. Add chopped onions and bell peppers and cook until they are slightly tender.

Add soy sauce, tomato sauce, vinegar, and chilli sauce to the pan. Mix well and cook for a minute.

Add the fried baby corns to the sauce and toss until they are well coated. Cook for another minute.

Garnish with spring onions and serve hot as an appetizer or with fried rice.