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If you have never had baby corn fry, believe me, you are missing out! This dish is crunchy, tasty, and pretty easy to make too. Definitely checks all the boxes for a great snack! Serve as is with your favourite dip or toss it in some sauces to make a quick starter; either way, this one’s going to be hit!
My days feel incomplete without an evening snack. Even on a hectic day, I try my best to spend at least 15 minutes with a warm snack and a piping hot cup of tea. This is easily one of my favourite daily rituals. I guess that’s why I am always on the lookout for quick and easy snack recipe ideas.
Baby corn fry is one of my favourite 5 pm snacks, and something I make pretty often. Apart from the fact that it tastes great, it has such a satisfying crunch, doesn’t need any fancy ingredients, and can be put together in 20 minutes flat. It really doesn’t get better than this!
Ingredients you’ll need to make Crispy Baby Corn Fry
Baby corn: Both fresh and tinned baby corn work for this recipe. I have used fresh baby corn here. If you are using canned baby corn, drain the water thoroughly and follow the same steps mentioned in the recipe.
Flours: You’d need all-purpose flour (maida), corn flour and rice flour to make the perfect batter that delivers crispy baby corn fries. Maida coats the baby corn really well, corn flour gives it the beautiful golden-brown colour, while rice flour delivers a light, airy and crunchy coating.
Spices: Salt, red chilli powder and ground pepper powder for taste and seasoning.
Oil: Any white oil with a high smoke point such as peanut, canola, rice bran, etc. works well here.
How to Make Crispy Baby Corn Fry
Step 01: Make the batter
Take about two tablespoons each of maida, corn flour and rice flour. Add some salt, red chilli powder and pepper powder to it. Slowly add water as needed to make a medium-thick batter.
Step 02: Batter coat baby corn
Toss sliced baby corn into the batter and coat the pieces properly.
Step 03: Deep fry baby corn
In a frying pan, heat a little oil. Once the oil is hot enough, add in the batter-coated baby corn and fry them on medium heat until golden-brown and crispy. Remove from the pan and serve hot.
Richa’s Top Tips to make the Best Crispy Baby Corn Fry
- Slit the baby corn in half lengthwise to ensure that it gets cooked really well from inside and becomes soft and tender. You can fry it whole as well but it’ll take longer to cook
- When frying baby corn, make sure to keep the flame on medium to achieve perfectly crispy results and a lovely golden-brown colour.
- Avoid overcrowding the pan when deep frying as this will bring down the temperature of oil and result in limp fried baby corn.
- This recipe is naturally vegan, and you can make it gluten-free by replacing all-purpose flour with chickpea flour or besan.
- If you want to take this recipe a notch higher and serve it as a starter or a side dish, check out my crispy babycorn chilli recipe. It’s a quick and simple recipe, and is the perfect dish for all Indo-Chinese lovers!
If you, like me, enjoy making snacks that are not only quick and delicious but can also double up as a meal with just a few extra steps, then this baby corn fry is right up your alley! This snack pairs well with a variety of dips and I usually alternate between serving it with green coriander chutney, Thai sweet chilli sauce, garlicky yoghurt dip and some plain old ketchup. Be sure to make extras, because these go really fast!
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Crispy Baby corn Fry
Crispy, crunchy baby corn fry is ridiculously easy and so addictive. It’s the perfect 5 PM, rainy day snack and very kid-friendly.
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Servings: 4 people
Calories: 186kcal
Instructions
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Combine all purpose flour, rice flour, corn flour, chilli powder, soy sauce, salt, pepper and water in a bow. Whisk to make a smooth batter.
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Add baby corn and mix well. Use your hands to mix this in as it ensures the baby corn gets coated with the batter evenly.
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Set up a deep pan or a kadai with oil and heat it up for deep frying. Once hot, add the battered baby corn one by one. Fry for 6-7 minutes on a low flame. Turn the flame to high and fry for 1-2 minutes or until golden brown.
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Use a skimmer to carefully remove the baby corn from the oil and transfer to a plate lined with a clean kitchen towel or tissue paper. Serve hot along with a dipping sauce!
Notes
- Prep the baby corn: Slit the baby corn in half lengthwise to ensure that it gets cooked really well from inside and becomes soft and tender. You can fry it whole as well but it’ll take longer to cook
- Frying: When frying baby corn, make sure to keep the flame on medium to achieve perfectly crispy results and a lovely golden-brown colour. Avoid overcrowding the pan when deep frying as this will bring down the temperature of oil and result in limp fried baby corn.
- This recipe is naturally vegan, and you can make it gluten-free by replacing all-purpose flour with chickpea flour or besan.
- If you want to take this recipe a notch higher and serve it as a starter or a side dish, check out my crispy babycorn chilli recipe. It’s a quick and simple recipe, and is the perfect dish for all Indo-Chinese lovers!
Nutrition
Calories: 186kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 385mg | Potassium: 132mg | Fiber: 2g | Sugar: 2g | Vitamin A: 281IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg
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