Nov 072014

Sharing a highly loved finger-food today – Crisp-fried Baby corn. Finger-food is perfect for parties and when guests or friends are at home. Last week I shared my Tofu tikka with basil pesto which many of you have liked. So, moving forward with that category of food, I share today my version of fried baby corn. But make sure to serve this hot, tastes best when served immediately after frying.


Serves: 2

Cooking time: 15 mins


Baby corn – 10-15 (blanched in hot water for 10 minutes)

Besan flour/chick-pea flour/Corn meal/makai ka atta – ¼ cup (I used cornmeal)

Corn flour/corn starch – 1 tsp

Rice flour – 1 tbsp

Water – 1/2 cup approximately

Garlic powder/paste – 1 tsp

Turmeric powder – a pinch

Red chili powder – 1 tsp

Baking powder – ½ tsp

Salt – to taste

Oil – to deep fry



  1. Cut the blanched baby corn vertically into 2 pieces. Set aside.
  2. In a bowl, mix together the cornmeal, corn starch, rice flour, garlic powder, turmeric powder, red chili powder, baking powder, salt and water. Combine well; you should get a thick paste-like consistency.
  3. Dip the baby corns in the prepared batter and coat them well.
  4. Deep-fry the baby corns in oil until they turn golden brown and crispy.
  5. Transfer to a kitchen cloth to remove any excess oil.
  6. Serve hot with ketchup.


  11 Responses to “Crisp-fried Baby Corn”


    This is quite easy to make. I will surely make it this weekend.


    Love the crunch. I can see it in the pics <3 YUM


    Look super yummy 😀



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