Crispy Baby corn Fry

Crispy, crunchy baby corn fry is ridiculously easy and so addictive. It's the perfect 5 PM, rainy day snack and very kid-friendly.

Course Snacks & Appetizers

Cuisine Continental, Indian Chinese

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 186kcal

Author Richa

Combine all purpose flour, rice flour, corn flour, chilli powder, soy sauce, salt, pepper and water in a bow. Whisk to make a smooth batter.
Add baby corn and mix well. Use your hands to mix this in as it ensures the baby corn gets coated with the batter evenly.
Set up a deep pan or a kadai with oil and heat it up for deep frying. Once hot, add the battered baby corn one by one. Fry for 6-7 minutes on a low flame. Turn the flame to high and fry for 1-2 minutes or until golden brown.
Use a skimmer to carefully remove the baby corn from the oil and transfer to a plate lined with a clean kitchen towel or tissue paper. Serve hot along with a dipping sauce!

Prep the baby corn: Slit the baby corn in half lengthwise to ensure that it gets cooked really well from inside and becomes soft and tender. You can fry it whole as well but it’ll take longer to cook
Frying: When frying baby corn, make sure to keep the flame on medium to achieve perfectly crispy results and a lovely golden-brown colour. Avoid overcrowding the pan when deep frying as this will bring down the temperature of oil and result in limp fried baby corn.
This recipe is naturally vegan, and you can make it gluten-free by replacing all-purpose flour with chickpea flour or besan.
If you want to take this recipe a notch higher and serve it as a starter or a side dish, check out my crispy babycorn chilli recipe. It’s a quick and simple recipe, and is the perfect dish for all Indo-Chinese lovers!