Baby Corn Fry Recipe / Golden Fried Baby Corn with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is a super yummy snack that can be wrapped up in a few minutes. It is a perfect appetizer or a teatime snack and is sure a crowd pleaser for any parties. If you are worried to use all-purpose flour/maida in the recipe, go ahead with organic and unbleached one or with gram flour too which is better, but the snack will be a little dense. For a low-calorie version, you can tawa fry or shallow fry, but it takes a little bit extra time or fried in air fryer too. This baby corn can be marinated and kept in the refrigerator for 2 days and fried whenever needed, but it should be eaten hot as it turns soggy by time. If interested, check my Barbeque Nation Style Crispy Corn, Sweet Corn Soup, and Baby Corn Pepper Fry recipes.
Check my other Starter / Appetizer Recipes like
1. Paneer 65
2. Cauliflower / Gobi Pakora
3. Potato / Aloo 65
4. Paneer Tikka
5. Soya / Meal Maker Fry
6. Masala Papad
Baby Corn Golden Fry
Golden Fried Baby Corn | Baby Corn Fry Recipe
Equipment
- Stovetop
- Kadai / Pan
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- 10 to 12 Baby Corn
- 2 tbsp Rice Flour Link for Homemade Rice flour
- 1 tbsp Maida / All purpose Flour
- 1 tbsp Corn Flour
- ½ tsp Ginger Garlic Paste Link for Ginger-garlic paste
- 1 tsp Chilli Powder
- ¼ tsp Garam Masala Powder Link for Garam masala powder
- Salt As Required
- 1 Generous Pinch Cooking Soda
- 2 tbsp Curd Link for Homemade Curd
- Chaat Masala As Required
- Oil For Deep frying
Instructions
- First, measure and keep all the spice powders ready. If there are any husks in the baby corn remove it and then rinse well. I sliced the baby corn roughly, you can use it as a whole too.
- Roll boil water in a pan with a little salt. Then, add the baby corn and parboil it.
- It should be half cooked only, crunchiness should be retained.
- Drain the water completely.
- To the baby corn, add the maida, rice flour, cornflour, and chilli powder.
- Add the ginger-garlic paste, garam masala powder, salt, and cooking soda.
- Now, add the curd (thick and fresh curd).
- Mix carefully without breaking the baby corn. Ensure each baby corn is coated well. Give a resting time of 20 minutes, so the spice powders get infused inside the baby corn.
- Pour oil in a pan and when the oil is hot enough, add the baby corn in batches.
- Fry till golden color on both sides.
- When the shhhhh sound subsides, remove it from the oil.
- Keep it in a plate and sprinkle chat masala as required. Add chaat masala when the baby corn is warm itself, so it sticks well.
- Serve immediately as it turns soggy, once it cools down.Enjoy this Baby Corn Fry Recipe during the teatime.
Video
Notes
Tips for Golden Fried Baby Corn
1. Remove the husks completely from the baby corn and then use it. 2. Select tender and fresh baby corn for a good taste. 3. I chopped the baby corn roughly. If you use very tender ones, don't chop it. 4. Parboil/half cook the baby corn, not till soft, otherwise, it disintegrates in the oil while frying. 5. All-purpose flour can be replaced with gram flour too for the outer batter. 6. Addition of rice flour adds crispiness to the Golden Fried Baby Corn. 7. Adjust chilli powder and Garam Masala Powder as per spice level and flavour required. 8. Use thick curd or hung curd only, so the baby corn gets coated well with the spice powders. 9. Addition of Ginger-Garlic paste lends a nice flavor and helps in digestion for this Baby Corn Fry Recipe. 10. Marinating the baby corn with spice powders and giving a resting time, helps the masala infused inside the corn. 11. If preferred, 1 pinch of red food color can be used for vibrant color, but it is not good for health. 12. Cooking soda gives softness to the snack. But don’t add it more than mentioned, else the baby corn absorbs more oil. 13. Add the chaat masala when the baby corn is warm itself, so it sticks to it. But never skip it as lends a restaurant touch to the snack. 14. For a low-calorie version, baby corn can be fried in an Air Fryer or shallow fried too.
Baby Corn Fry Recipe
Method for Baby Corn Fry Recipe
1. First, measure and keep all the spice powders ready. If there are any husks in the baby corn remove it and then rinse well. I sliced the baby corn roughly, you can use it as a whole too.
2. Roll boil water in a pan with a little salt. Then, add the baby corn and parboil it.
3. It should be half cooked only, crunchiness should be retained.
4. Drain the water completely.
5. To the baby corn, add the maida, rice flour, cornflour, and chilli powder.
6. Add the ginger-garlic paste, garam masala powder, salt, and cooking soda.
7. Now, add the curd (thick and fresh curd).
8. Mix carefully without breaking the baby corn. Ensure each baby corn is coated well. Give a resting time of 20 minutes, so the spice powders get infused inside the baby corn.
9. Pour oil in a pan and when the oil is hot enough, add the baby corn in batches.
10. Fry till golden color on both sides.
11. When the shhhhh sound subsides, remove it from the oil.
12. Keep it in a plate and sprinkle chat masala as required. Add chaat masala when the baby corn is warm itself, so it sticks well.
13. Serve immediately as it turns soggy, once it cools down.
Enjoy this Baby Corn Fry Recipe during the teatime.
Golden Fried Baby Corn Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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