Baby Corn Fritters, Fried Baby Corn
by Tarla Dalal
Added to 72 cookbooks
This recipe has been viewed 59117 times
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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