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fried baby corn recipe | baby corn fry | fried baby corn pakoda | baby corn starter recipe |
Tarla Dalal
24 October, 2020
Table of Content
fried baby corn is not only scrumptious but also very appealing in size and look. Learn how to make fried baby corn pakoda.
To make fried baby corn, combine maida, cornflour, curd, chilli powder, garlic paste, baking powder and salt 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.
Very easy to prepare compared to other kebabs and tikkis but worthy of serving on the same platter, fried baby corn is 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 fried baby corn pakoda a great hit, but with the cooperation of a slightly 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.
You can serve this baby corn starter recipe with chilli garlic sauce for a complete flavourful starter experience. While this is readily available, if you wish you try making Chilli Garlic Sauce at home.
Tips for fried baby corn. 1. The cornflour though used in small quantities is necessary to get that crispiness in these baby corn fry. 2. Add the water gradually, as the quantity of water depends on the quality of maida. The batter should be thick enough to coat the baby corn well. 3. Use thick curd if possible to not make the batter runny.
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.
Enjoy fried fried baby corn recipe | baby corn fry | fried baby corn pakoda | baby corn starter recipe | with images below.
Tags
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
3 servings
Ingredients
For Baby Corn Fritters
1 cup baby corn , cut into halves vertically
1/2 cup plain flour (maida)
1 tbsp cornflour
2 tbsp curd (dahi)
1 tsp chilli powder
1 tsp garlic (lehsun) paste
a pinch of baking soda
salt to taste
oil for deep-frying
For Serving With Baby Corn Fritters
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Method
- 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.
Baby Corn Fritters, Fried Baby Corn recipe Video by Tarla Dalal
Baby Corn Fritters, Fried Baby Corn recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Baby Corn Fritters, Fried Baby Corn
The Nutrient info is complete
Leena_Dhoot
May 25, 2020, 10:10 p.m.
Awesome recipe!! goes great with beer and the likes. Its a hot favorite finger food item in our house! :)
Nilima beriwal
April 25, 2020, 7:54 p.m.
Kids loved baby corn fritters... awesome receipe!!!
Krithika
March 16, 2020, 2:09 p.m.
Kindly post the number of gms. What does one serving mean
prajwal H S
Sept. 3, 2016, 2:10 p.m.
Shivanjali Pathak
April 16, 2013, 5:14 p.m.
School se aaye bhachoo ke liye yeh Baby Corn Fritters banaye aur Tarla ji ki Khajur-Imli Ki Chutney ke saath kilayee. Bhukh ke kaaran yeh sabhi tasty fritters jat se kataam kar diyee.
Ritu Jaiswal
Nov. 23, 2012, 2:43 p.m.
Yummy!!!
Tarla Dalal
Nov. 23, 2012, 2:43 p.m.
Hi Ritu, We are very happy to know you loved the recipe, do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
riya
Aug. 14, 2012, 4:39 p.m.
Too good.... just like restaurant style.... the best part is it can be served to kids and adults both... i make it quite often... but ensure to serve them off the kadhai to enjoy them the best.. and of course some sort of spicy sauce is a must as the recipe says... I prefer Schezuan sauce.
cooking lover ambika
Dec. 30, 2010, 1:01 p.m.
Soooo tasty
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