This easy Baby Corn Fry Recipe is one of the simple baby corn snacks and is also known as Baby Corn Fritters or Golden Fried Baby Corn Pakora due to its golden color after frying, are like a veggie snack and street food that is made by dipping the sliced or whole baby corn in a batter, spices, and then deep-fried until crispy, and served with ketchup. Call it a Pakoda, if you dip them in Besan, and a Fritter, if you dip them in corn Flour or Maida. They have a crisp outer and are soft on the inside. It is different than Stir-Fried Baby Corn that uses minimum spices, or Baby Corn 65, and Dry Baby Corn Chilli, which are tossed in Indo-Chinese gravy.
When you crave something crunchy during this Monsoon season, and crave a delicious Indian Snack, or a crispy Pakora, you can make these crispy Baby Corn Pakoda, with tender Baby Corn, Rice Flour, Corn Flour, spices, and oil. These vegetarian pakoras are both soft and crunchy and will become one of your favorite corn snacks to make at home in the evening. This crispy snack can be served with Ketchup and Chutney during tea time or as a vegetarian starter on a rainy day.
Check out other corn recipes, such as Corn Pakoda and Corn Chaat. If you want to learn to make and Store Sweet Corn, you can check that here. Also, check out my other vegetable starters and tea-time snacks, such as Potato Twister, Aloo Pyaz Pakora, Bread Pakora, Aloo Pakora, French Fries, Mix Veg Pakora, Aloo Samosa, and Aloo Tikki.
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Baby Corn Fry Recipe Video
Baby Corn Fritters Ingredients
- 300 g of baby corn
- 5 tbsp of Rice Flour for extra crispiness
- 5 tbsp Corn Flour/Besan
- salt to taste
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Haldi Powder
- 1/2 tsp Garam Masala
- 1 tsp Jeera Powder
- 1 tsp Chaat Masala
- Water for a thick batter
- Oil/Air fryer for cooking
- Chaat masala and Kashmiri Red Chilli Powder for serving
How to Make Baby Corn Golden Fried
Prepare Baby Corn
1. To make Baby corn pakora at home, we will take 300 g of baby corn. It is easily available in the market. We need it properly cleaned, so we will wash it properly under normal running water. Keep them aside.
2. Take a bowl filled with water and submerge the baby corn in the water. Clean them properly of any dirt and transfer to a plate.
3. Now, take water in a Kadai. As the water comes to a boil, add a tsp of salt, and add the baby corn to the water.
4. We will let them boil until they cook 70%, then remove them and place them on a strainer. Keep them aside.
Making Batter and Coating Corn
5. Take a large bowl, add 5 tbsp of Rice Flour, 5 tbsp Corn Flour, or Besan, salt to taste, 2 tsp Kashmiri Red Chilli Powder, 1/2 tsp Haldi Powder, 1/2 tsp Garam Masala, 1 tsp Jeera Powder, 1 tsp Chaat Masala. Mix well. You can also use Besan in place of Corn Flour.
6. Add the Baby corn and let them coat with the mixture. Place on a strainer.
7. Similarly, dip the baby corn in the mixture, strain, and then transfer to a bowl.
8. For the leftover Mixture, add water gradually and mix with a whisk to prepare a lump-free batter. The consistency of the batter should not be too thick or too runny, and enough to coat the baby corn well when we dip them in the batter later.
9. Optional: Now, insert a toothpick or bamboo skewers through the baby corns.
10. Take a glass, pour the batter into it.
Deep Fry
11. Dip the baby corn in the batter.
12. Fry the Baby corn in cooking oil of your choice on a medium flame. Gently turn over and fry the baby corns till they get crispy.
Drain and Serve
13. Once they get cooked, place them on a strainer.
14. Sprinkle chaat Masala and Kashmiri Red chilli powder.
15. Serve the Golden Fried Baby Corn with Green Chutney, Ketchup, and a hot cup of Tea. Enjoy!
Recipe Card
Crispy and Golden Fried Baby Corn Fritters (Pakoda) Recipe – Perfect Tea Time Snack
Ingredients
- 300 g baby corn
- 5 tbsp Rice Flour
- 5 tbsp Corn Flour/Besan
- salt to taste
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Haldi Powder
- 1/2 tsp Garam Masala
- 1 tsp Jeera Powder
- 1 tsp Chaat Masala
- Water for batter
- Oil/Air fryer for cooking
- Chaat masala and Kashmiri Red Chilli Powder for serving
Instructions
- To make Baby corn pakora at home, we will take 300 g of baby corn. It is easily available in the market. We need it properly cleaned, so we will wash it properly under normal running water. Keep them aside.
- Take a bowl filled with water and submerge the baby corn in the water. Clean them properly of any dirt and transfer to a plate.
- Now, take water in a Kadai. As the water comes to a boil, add a tsp of salt, and add the baby corn to the water.
- We will let them boil until they cook 70%, then remove them and place them on a strainer. Keep them aside.
- Take a large bowl, add 5 tbsp of Rice Flour, 5 tbsp Corn Flour, salt to taste, 2 tsp Kashmiri Red Chilli Powder, 1/2 tsp Haldi Powder, 1/2 tsp Garam Masala, 1 tsp Jeera Powder, 1 tsp Chaat Masala. Mix well.
- Add the Baby corn to the mixture. Let them coat with the mixture. Place on a strainer.
- Similarly, dip the baby corn in the mixture, strain, and then transfer to a bowl.
- For the leftover Mixture, add water gradually and mix with a whisk to prepare a lump-free batter. The consistency of the batter should not be too thick or too runny, and enough to coat the baby corn well when we dip them in the batter later.
- Optional: Now, insert a toothpick or bamboo skewers through the baby corns.
- Take a glass, pour the batter into it.
- Dip the baby corn in the batter.
- Fry the Baby corn in a cooking oil on a medium flame.
- Gently flip and fry the baby corns till they get crispy.
- Once they get cooked, place them on a strainer.
- Sprinkle chaat Masala and Kashmiri Red chilli powder, and serve with Ketchup. Enjoy!
