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Golden Fried Baby Corn Fritters
AuthorMeg's KitchenI have a very special yet simple recipe for you all – Golden Fried Baby Corn Fritters. I have grown up in a household where Chinese Cuisine was a permanent feature on our weekly menus and parties. So much so that whenever we had get together or celebration at home, people came in expecting delicious Chinese starters on the menu! I have shared an absolutely amazing Chilli Garlic Paste recipe that is so versatile that I promise you, once you try it you’ll always have a jar of it ready at home! Do try the dipping sauce version of it with these fritters. This recipe is a saver for a beautiful rainy day or a surprise visit by your guests! Now lets begin.
12 pieces Fresh Baby Corn
4 tbsp All Purpose Flour/ Maida
4 tbsp Corn Starch/ Cornflour
2 pieces Green Chillies
2 Garlic Pods
1 piece Ginger Inch
2 tsp Chilli Garlic Paste(Optional)
2 tsp Corianderfinely chopped
¼ tsp Baking Soda
Salt – To taste
Oil – For deep frying
Chat Masala For serving(Optional)
2 tbsp Fresh Spring Onion Greens Chopped – For Garnish (Optional
1
- Wash and dry the baby corns.
- Grind well together the green chillies, garlic and ginger to form a smooth paste. A tip here – in case you find it difficult to grind because of smaller quantities, use 2-4 tbsp water and use the same to make the batter.
- Add salt and chilli garlic paste, to the freshly ground mix and marinate the washed and dried baby corn by coating them and refrigerating for 15-20 minutes.
- Once you are ready to serve, heat oil in a deep dish frying pan.
- Prepare the batter with all-purpose flour, corn starch, coriander, salt, baking soda and just enough water to make a thick batter that will coat the baby corns well.
- Coat each marinated baby corn with a thick covering and fry immediately in hot oil.
- Do not turn for the first minute. Then turn the baby corns and fry until golden brown.
- Plate them beautifully with a sprinkle of chopped spring onion greens and chat masala if you like.
- Serve immediately with the dipping sauce version of our magical chilli garlic paste or fresh homemade green chutney!
Tips and Tricks
2
- In case the baby corns you’ve bought are not very tender (which might happen if non-seasonal) then don’t forget to blanch them for 3-4 minutes.
- If you don’t have the chilli garlic paste handy, please use any other chilli paste you have available or omit it all together.
- Serve immediately once ready, fritters taste best hot and crispy.
- You could add 2 tbsp of gram flour instead of 2 tbsp of all purpose flour.
- You could also chop up these fritters into small discs and prep them in a dry Manchurian style for a change.
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Ingredients
12 pieces Fresh Baby Corn
4 tbsp All Purpose Flour/ Maida
4 tbsp Corn Starch/ Cornflour
2 pieces Green Chillies
2 Garlic Pods
1 piece Ginger Inch
2 tsp Chilli Garlic Paste(Optional)
2 tsp Corianderfinely chopped
¼ tsp Baking Soda
Salt – To taste
Oil – For deep frying
Chat Masala For serving(Optional)
2 tbsp Fresh Spring Onion Greens Chopped – For Garnish (Optional
Directions
1
- Wash and dry the baby corns.
- Grind well together the green chillies, garlic and ginger to form a smooth paste. A tip here – in case you find it difficult to grind because of smaller quantities, use 2-4 tbsp water and use the same to make the batter.
- Add salt and chilli garlic paste, to the freshly ground mix and marinate the washed and dried baby corn by coating them and refrigerating for 15-20 minutes.
- Once you are ready to serve, heat oil in a deep dish frying pan.
- Prepare the batter with all-purpose flour, corn starch, coriander, salt, baking soda and just enough water to make a thick batter that will coat the baby corns well.
- Coat each marinated baby corn with a thick covering and fry immediately in hot oil.
- Do not turn for the first minute. Then turn the baby corns and fry until golden brown.
- Plate them beautifully with a sprinkle of chopped spring onion greens and chat masala if you like.
- Serve immediately with the dipping sauce version of our magical chilli garlic paste or fresh homemade green chutney!
Tips and Tricks
2
- In case the baby corns you’ve bought are not very tender (which might happen if non-seasonal) then don’t forget to blanch them for 3-4 minutes.
- If you don’t have the chilli garlic paste handy, please use any other chilli paste you have available or omit it all together.
- Serve immediately once ready, fritters taste best hot and crispy.
- You could add 2 tbsp of gram flour instead of 2 tbsp of all purpose flour.
- You could also chop up these fritters into small discs and prep them in a dry Manchurian style for a change.
Notes
