Crispy Baby Corn Fingers: A Delicious Indian Snack Recipe
25 minutes
1020 reads
About Crispy Baby Corn Fingers: A Delicious Indian Snack Recipe
These crispy baby corn fingers are a delightful Indian-inspired snack, perfect for tea time or parties! The tender baby corn is coated in a flavorful batter of eggs, gram flour (besan), and semolina, creating a wonderfully crunchy exterior and a soft, melt-in-your-mouth interior.Each bite offers a captivating contrast of textures and tastes. The subtle sweetness of the baby corn complements the spice from the red chili powder and the earthy warmth of cumin. This recipe is surprisingly easy and quick to make, guaranteeing a crowd-pleasing treat.Get ready to impress your guests with this simple yet elegant appetizer that's sure to become a new favorite!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
For the Batter
- 2 large Egg beaten
- 1/2 cup Gram Flour also known as bengal gram flour or besan
- 1/4 cup Semolina also known as suji or rava
- 1/2 tsp Chili Powder red
- 1 tsp Cumin ground cumin; alternatively, lightly toasted and ground, you can use 1 tsp cumin seeds
- 1/2 tsp Lemon Juice
- 1 tsp Salt or to taste
For Frying & Serving
- 250 gm Baby Corn
- 2 cup Oil for deep frying, vegetable or canola oil
- 2 tbsp Chat Masala for garnish, optional
Instructions
Prepare the Batter
- In a mixing bowl, whisk together the beaten eggs, gram flour, semolina, red chili powder, cumin powder, lemon juice, and salt. Mix until a smooth batter forms. Adjust seasoning as needed.
Coat and Fry the Baby Corn
- Gently toss the baby corn into the batter, ensuring each piece is evenly coated. Heat the oil in a deep frying pan or wok over medium-high heat. Once the oil is hot (a pinch of batter should sizzle immediately), carefully add the coated baby corn in batches, avoiding overcrowding the pan.
Cook & Serve
- Fry the baby corn until golden brown and crispy, turning occasionally for even cooking. This should take about 3-4 minutes per batch. Remove the crispy baby corn with a slotted spoon and place it on a plate lined with paper towels to absorb excess oil.
Garnish & Enjoy
- Garnish the crispy baby corn fingers with chat masala (optional) and serve hot. Enjoy!
Recipe Notes
Expert Tips for Perfect Baby Corn Fingers
- For extra crispy baby corn, let the coated pieces rest for 10-15 minutes before frying. This allows the batter to set and adhere better.
- Don't overcrowd the pan while frying. This will lower the oil temperature and result in soggy baby corn instead of crispy ones.
- Adjust the amount of chili powder according to your spice preference. For a milder flavor, reduce the amount or omit it completely.
- Serve immediately for the best taste and texture. Leftovers can be stored in an airtight container at room temperature for a day or two, but reheating may slightly alter the crispiness.
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Recipe Nutrition
Calories: 293kcalCarbohydrates: 4gProtein: 5gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 7.5gMonounsaturated Fat: 15gSodium: 1710mg
Geeta Biswas
Articles: 919
4 Comments
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I’m eager to make this recipe!
Looks so good! Can’t wait to try it.
This looks so good! Appreciate the share.
This looks incredible! I need to try it.