Baby Corn Golden Fry

Baby Corn Golden Fry is one of the perfect rainy day treats, prepared by coating the baby corn with a batter of besan, rice flour, corn flour and spices. It is easy to make snack and perfect for your rainy evening to enjoy it with tea.

Baby Corn Golden Fry | Golden Fried Baby Corn | Baby Corn Fritters | Baby Corn Bajji | Baby Corn Pakora | பேபி கார்ன் பஜ்ஜி | How to make Babycorn Pakoda | South Indian Style babycorn bajji

Why do we love Baby Corn Golden fry?

Whenever I feel lazy on a rainy day, I choose hot steamed or deep-fried snacks. It is because it takes only a few minutes to prepare or so. It is extra special when it is prepared with tender baby corn that gives a nice crispy texture outside and soft inside. The baby corn’s crunchy, nutty flavor and the mild sweetness when coated with batter and deep fried, makes it tastier and elevate your rainy evening to next level. You can’t say “No” to this sinfully mouthwatering deep-fried food once you taste a bite.

I read somewhere that “less than a handful of oil per day keeps fat away”. Nowadays our kitchens are moving towards more and more healthy delicacies and I’m sure we consume less oil than a handful. If its the case, it’s nothing wrong to enjoy deep-fried foods once in a while. What do you say….?

The important point to note when you deep fry is to “maintain a correct temperature “. As far as I understand, this is between 150C to 190C for most types of oil. It leads to less absorption of oil and we get a tasty crispy less oily and yummy recipe.

Ingredients

Baby corn: I used the fresh and tender baby corn from Traders Joe. If fresh baby corn is unavailable, one can opt for canned baby corn.

Besan Flour: I used the fresh store-bought besan flour. It is also called as gram flour. Make sure there is no lump and always check the freshness before using it. Old and stale gram flour tastes bitter.

Rice Flour: I added rice flour to get a crispy texture.

Cornflour: I used white corn flour for extra cispyness. It is also called as corn strach in some part of the world.

Other Batter Ingredients: Red chilli powder, turmeric powder, salt, asafoetida, ginger garlic paste and baking soda are the rest of the ingredients. I added turmeric powder for colour. Adjust the red chilli powder as per the taste. I used kosher salt in this recipe.

Oil: Any flavourless oil works. I used peanut oil for deep frying.

Other Babycorn recipes from this website

1. Babycorn manchurian
2. Thai Red Vegetable Curry

How to make Baby Corn Golden Fry – Step by Step Instructions to make Baby Corn Fritters

1. Choose Fresh and small-sized baby corn. Remove any fibre from it.
2. If the baby corn is not small and not tender enough, then slit into two using a knife.
3. While sliting the baby corn, boil water in a big saucepan. Once it starts boiling, add salt to it.
4. Once you finish the sliting, add the baby corn to the boiling water and cook for 3-4 minutes. The baby corn should be firm and half-cooked. Do not cook more than that. After 4 minutes, drain the water and pat dry it. Heat oil in a kadai and keep it in low flame.
5. Now, take a bowl and add besan flour to it. To it, add rice flour. Always use fresh besan flour for best results. Do a taste test and make sure it doesn’t taste bitter before using it.
6. Furthermore, add corn flour. It is called as corn starch in some part of the world.
7. Add red chilli powder and turmeric powder. Adjust the red chilli powder according to your spice level and I added turmeric for colour.
8. Add salt to it. Always add less salt. You can adjust it later after making the batter.
9. Further more, add a big pinch of asafoetida.
10. Then add ginger garlic paste to it.
11. At last, add a pinch of baking soda. It gives a nice puffy texture to your babycorn. If you do not like it, please skip it.
12. Now, add water gradually using one hand and mix the ingredients in the bowl using the other hand. Stop adding water once you reach the thick batter consistency.
13. If you find lumps in the batter, use a whisk to make soft and smooth batter. Taste it and adjust the salt and red chilli powder. Batter should smooth and thick. Increase the oil flame to medium and wait till it becomes hot. It should be hot and not smoking.
14. Once the oil reaches the desired temperature, reduce the flame to medium-low, then dip each baby corn slice and coat it with the batter well.
15. Carefully place it in the oil. Similarly, coat other baby corn slices one by one with batter and add them to the oil. Do not over crowd them. Fry it in batches. I fried 10-12 baby corns at a time. It varies depending on the kadai size and oil quantity you use.
16. Stir in between using a perforated ladle for uniform cooking. Once the bubble sounds started slowing down and baby corn becomes crispy, remove it from oil using a perforated ladle. Keep it on the plate covered with a kitchen towel to drain the excess oil. Serve Warm or Hot.

Storage & Serving Suggestions

The Baby Corn Golden Fry tastes better when served hot or warm to enjoy the crispy texture.

Serve the hot deep fried baby corn with a cup of coffee or tea as an evening snack.

Expert Tips & Notes

1. Always cook baby corn as mentioned in this recipe. It should be firm and half cooked. If you overcook them, it becomes very soft and difficult to coat it with batter.
2. Make sure the oil is in the correct temperature and not smoking. Check this by dropping a very small quantity of batter into the oil. If it comes to the top of the surface immediately, the food is ready to fry. If the oil is too hot, baby corn quickly turn out to brown colour outside and not cooked well inside.
3. Instead of water, you can use milk.
4. If you run out of rice flour, you can add the same quantity of idly or dosa batter to make the bajji batter.

Frequently Asked Questions

Recipe Card

Baby Corn Golden Fry

Uma Ramanujam

Baby Corn Golden Fry is one of the perfect rainy day treats, prepared by coating the baby corn with a batter of besan, rice flour, corn flour and spices.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Snack

Cuisine South Indian

Servings 3 people

Ingredients

  

To Pre-cook Babycorn

• 170 g baby corn slit into two
• 1/2 tsp salt
• 3-4 cups water

For Batter & Deep Frying

• 4 tbsp besan flour
• 2 tbsp rice flour
• 1 tbsp corn flour
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp salt adjust as needed
• a pinch asafoetida
• 1 tsp ginger garlic paste
• a pinch baking soda
• 1/2 cup water you may need little less than 1/2 cup water
• 1 and 1/2 cup oil

Instructions

 

• Clean the baby corn and remove the fibre from it if any. Slit the baby corn into two slices.
• Heat water in a big saucepan. Add salt when it starts boiling and then add babycorn slices to it. Cook for 3-4 minutes. Do not over cook it. The baby corn should be firm and half cooked. Remove from water and pat dry them.
• In another bowl, add besan flour, rice flour, corn flour, red chilli powder, turmeric powder, salt, asafoetida, ginger garlic paste and baking soda one by one.
• Mix well using a spoon or whisk. Gradually add water and make a thick, smooth batter. It should be neither thick nor thin and in between. Taste and adjust the salt and red chilli powder.
• Heat oil in a kadai. When the oil is hot and not smoking, dip baby corn slices one by one in batter, coat it well with batter and add it to the oil. Repeat this step with the remaining baby corn and add into oil one by one. Deep fry it in batches. I deep-fried 10-12 baby corn at a time.
• Once the bubble sound reduces and baby corn becomes golden brown in colour all side, remove from oil. Place it on the plate covered with kitchen towel to drain the excess oil.
• Serve hot with tea or coffee.

Video

Notes

1. Always cook baby corn as mentioned in this recipe. It should be firm and half-cooked. If you overcook them, it become very soft and difficult to coat them with batter.
2. Make sure the oil is in the correct temperature and not smoking. Check this by dropping a very small quantity of batter into the oil. If it comes to the top of the surface immediately, the food is ready to fry. If the oil is too hot, baby corn quickly turns out to brown colour outside and not cooked well inside.
3. Instead of water, you can use milk.
4. If you run out of rice flour, you can add the same quantity of idly or dosa batter to make the bajji batter.

If you have tried this recipe or have any questions, don’t forget to comment below. I would love to hear your feedback and glad to answer your queries. You can also Follow me on Instagram, Facebook, Pinterest and Youtube for other updates from my kitchen about Office Lunchbox, Kid’s Lunchbox and simple meal plate ideas.

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