Baby Corn Fritters ( Kebabs and Tikkis Recipes)
by Tarla Dalal
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Added to 63 cookbooks
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Very easy to prepare compared to other kebabs and tikkis but worthy of serving on the same platter, Baby Corn Fritters are a really mouth-watering preparation of crisp, tender baby corn coated with a flavourful batter before deep-frying. The innate texture of baby corn by itself is enough to make these fritters a great hit, but with the cooperation of a tangy batter enhanced with spice powders and curds, it really rises to a much higher plane of culinary excellence. Serve it fresh and crisp with chilli-garlic sauce for a really exciting experience. Round up the excitement with a main course of Vegetables and Noodles in A Creamy Sauce , Burnt Garlic Fried Rice and Kung Pao Vegetables and end on sweet note with Honey Noodles with Vanilla Ice Cream .
- Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well using a whisk to make a thick batter.
- Dip each baby corn halve into the batter and deep-fry in hot oil, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with chilli-garlic sauce.
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