Crispy Baby Corn Indian Snack Recipe
35 minutes
1234 reads
About Crispy Baby Corn Indian Snack Recipe
As a passionate home cook, baby corn has always been a favorite. This recipe elevates it to star status with a delightful Crispy Baby Corn Indian snack, perfect for parties or a cozy evening tea. It's incredibly quick and easy!This recipe uses simple ingredients you likely already have: ginger, garlic, olive oil, chili flakes, oregano, and a touch of parsley. The result? A crunchy, flavorful starter that bursts with taste in every bite. Get ready for rave reviews! This recipe is your new go-to for effortlessly delicious snacking, whether entertaining guests or treating yourself.
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Recipe Time & More
Prep25 minutes
Cook10 minutes
Total35 minutes
Ingredients
For the Baby Corn
- 200 gm Baby Corn blanched, fresh
For the Marinade
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Olive Oil
- 1 tsp Chili Flakes adjust to your spice preference
- 1 tsp Oregano dried
- 1 tbsp Parsley freshly chopped
- 1 tbsp Tomato Paste
- 1.5 tsp Salt or to taste
For Coating
- 2 tbsp Rice Flour
- 1 tbsp All-Purpose Flour also known as maida
For Frying
- 200 ml Vegetable Oil or enough for deep frying
Instructions
Blanch the Baby Corn
- Blanch the baby corn in boiling water for 5 minutes. You can do this on the stovetop or in the microwave. Set aside to cool.
Prepare the Marinade
- In a bowl, combine olive oil, ginger-garlic paste, chili flakes, oregano, chopped parsley, tomato paste, and salt. Mix well. Add the blanched baby corn to the marinade and let it sit for at least 15 minutes to allow the flavors to meld.
Coat and Fry
- In a separate bowl, whisk together the rice flour and all-purpose flour. Add the marinated baby corn to the flour mixture, ensuring each piece is evenly coated. Heat the vegetable oil in a pan or wok over medium-high heat. Once hot, carefully add the coated baby corn and deep fry until golden brown and crispy, turning occasionally. Be sure the oil is hot enough to prevent the baby corn from absorbing too much oil.
Serve
- Remove the crispy baby corn from the oil and place it on a wire rack or paper towel to drain any excess oil. Serve immediately with your favorite dipping sauce, such as chutney or a spicy mayo. Enjoy!
Recipe Notes
Expert Tips for Extra-Crispy Baby Corn
- For extra crispy baby corn, ensure your oil is hot enough before adding the coated pieces. Test the oil by dropping a small piece of the flour mixture in; it should sizzle immediately.
- Don't overcrowd the pan when frying. Work in batches to maintain the oil temperature and ensure even cooking and crispiness.
- For a spicier kick, add a pinch of cayenne pepper or finely chopped green chilies to the marinade.
- Experiment with different herbs and spices to create your own unique flavor combinations. Consider adding a dash of garam masala or cumin for an extra layer of Indian flavor.
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Recipe Nutrition
Calories: 164kcalCarbohydrates: 5gProtein: 1gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 855mg
Meera Girdhar
Articles: 98
7 Comments
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Wow, this looks fantastic!
Great recipe! I’m eager to try it.
So delicious! Excited to make it.
Absolutely delicious! Thanks for sharing.
This looks incredible! Thank you.
Very Good… One suggestion M’am.. I don’t blanch the baby corns as they are tender.. .I also add corn flour for more crispiness.. I first half fry them and after they become little warm I re dust them in flour mixture and re fry them.. they become crispier.. 🙂
Yummy… I love baby corns