Baby Corn Fritter Recipe | Crispy Babycorn
Crispy baby corn fritter is a delightful bite-sized snack made from tender baby corn coated in a mildly spiced batter, then coated in breadcrumbs and fried to golden brown perfection.
Ingredients
- 300 grams Baby Corn
- ½ cup Maida / All Purpose Flour
- 2 tablespoon Corn Flour
- ½ teaspoon Ginger Garlic Paste
- 2 teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ¼ teaspoon Pepper Powder
- Salt as needed
- 1 teaspoon Lemon Juice
- Breadcrumbs or as needed
- Water, to make the batter as needed
- Oil for deep frying
Instructions
- Wash the baby corn and cut them vertically into quarters. First, cut the baby corn into half vertically, and further cut those pieces into another half.
- In a bowl, combine the maida / all purpose flour, corn flour, ginger garlic paste, cumin powder, coriander powder, turmeric powder, garam masala, red chilli powder, pepper powder, a bit of lemon juice and salt.
- Gradually add water to the dry ingredients to form a smooth, lump-free batter.
- Dip the baby corn pieces into the batter, ensuring they are evenly coated.
- Dip the battered baby corn pieces in a wide plate of breadcrumbs. Gently coat them in the breadcrumbs. Ensure all sides are evenly coated in breadcrumbs mixture.
- Keep all the babycorn pieces ready.
- Heat oil in a pan over medium heat. Carefully place the battered baby corn pieces into the hot oil and fry until they turn golden brown and crispy.
- Once done, remove the fritters from the oil and place them on a paper towel to absorb any excess oil.
- If desired, sprinkle some chaat masala over crispy baby corn fritters before serving them.
- Serve the baby corn fritter hot with tomato ketchup, tangy mint chutney or zesty tamarind sauce.
Notes
Adjust the spice level to suit your taste.
Make sure the batter is thick and lump-free so that the batter gets coated well on the baby corn pieces. If the batter is too runny, it will not coat well on the babycorn
When frying the fritters, ensure the oil is at the right temperature. If the oil is too hot, the fritters may burn on the outside before the inside is cooked through, and if it's too cool, the fritters may become oily and soggy.
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