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.
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
- 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.
- 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.
- Instead of water, you can use milk.
- If you run out of rice flour, you can add the same quantity of idly or dosa batter to make the bajji batter.