Fried Baby Corn Stir-Fry (Indo Chinese) Recipe

Fry the battered baby corns and season it, it will make a perfect appetizer…

I’ve always been a baby corn fanatic, and I couldn’t help remembering how I used to load them up in my bowl when I create my own ingredients for stir fry at Stir Crazy restaurant, Chicago. Obviously, I will have more baby corns than any other veggies. Though it doesn’t have much taste by itself, I adore them greatly. I mostly throw them into stir fries, haven’t thought of frying them until recently. Since I got so bored of stir frying it, I was very excited to fry them.

Considering my husband’s gluten free diet, I made the batter with just corn starch, you could use a mix of corn starch and all purpose flour which will give a better coating for the fried baby corns. Just the fried baby corns tasted very bland, hence I had to season them to make it flavorful and delicious. Along with the seasoning, it tasted really fabulous. Needless to say, we finished the whole plate in just a matter of minutes.

Fried Baby Corn:

Ingredients:

  • Baby corn, canned, rinsed- 1 can or 15
  • Oil- enough for deep frying

To make batter:

  • Corn starch- 1/2 cup
  • Egg- 1
  • Ginger-Garlic paste- 2 tsp
  • Ground pepper- 1/4 tsp
  • Salt- to taste
  • Cold water- 1/4 cup

To make seasoning:

  • Oil, used for frying- 2 tbsp
  • Garlic, minced- 3 cloves
  • Dry whole red chilies- 2
  • Red onion, chopped small- 1
  • Soy sauce- 3 tbsp
  • Chili paste- 1/2 tsp
  • Water- 1 tbsp
  • Lemon juice- 1tsp
  • Green onion, chopped- 1 stalk
  • Cilantro, chopped- 2 handfuls

Instruction

  • Gluten free batter: In a large bowl combine corn starch, egg, ginger-garlic paste, ground pepper and salt, add cold water and make into a thick batter.
  • You could even use 2 tbsp of all purpose flour and little more water while making the batter.
  • If you are using canned baby corns, rinse with water and pat dry them.
  • Place a frying pan over medium heat, add oil and let it turn hot.
  • Dip the baby corns in the batter, coat well and put them into the hot oil.
  • Make sure the baby corns are dipped well in the oil while frying.
  • Fry till it turns golden in color.
  • Transfer on a paper towel.
  • Place a skillet or pan over medium heat, add 2 tbsp of oil used for frying baby corns.
  • Add garlic and fry till it starts to turn golden in color.
  • Add dry red chilies and saute for a second.
  • Add the chopped onions and saute till it turns light brown.
  • To the onions, add soy sauce, chili paste and water.
  • Let the sauce come to a boil.
  • Now, add spring onions and cilantro, combine well.
  • Add the fried baby corns to the mixture and drizzle lemon juice over it.
  • Combine well with the sauce , stir fry for 2 minutes.
  • Serve while it’s warm as an appetizer.

 

Fried Baby Corn Stir-Fry (Indo Chinese) Recipe
 
Ingredients
  • Baby corn, canned, rinsed- 1 can or 15
  • Oil- enough for deep frying
To make batter
  • Corn starch- ½ cup
  • Egg- 1
  • Ginger-Garlic paste- 2 tsp
  • Ground pepper- ¼ tsp
  • Salt- to taste
  • Cold water- ¼ cup
To make seasoning
  • Oil, used for frying- 2 tbsp
  • Garlic, minced- 3 cloves
  • Dry whole red chilies- 2
  • Red onion, chopped small- 1
  • Soy sauce- 3 tbsp
  • Chili paste- ½ tsp
  • Water- 1 tbsp
  • Lemon juice- 1tsp
  • Green onion, chopped- 1 stalk
  • Cilantro, chopped- 2 handfuls
Instructions
  1. Gluten free batter:In a large bowl combine corn starch, egg, ginger-garlic paste, ground pepper and salt, add cold water and make into a thick batter.
  2. You could even use 2 tbsp of all purpose flour and little more water while making the batter.
  3. If you are using canned baby corns, rinse with water and pat dry them.
  4. Place a frying pan over medium heat, add oil and let it turn hot.
  5. Dip the baby corns in the batter, coat well and put them into the hot oil.
  6. Make sure the baby corns are dipped well in the oil while frying.
  7. Fry till it turns golden in color.
  8. Transfer on a paper towel.
  9. Place a skillet or pan over medium heat, add 2 tbsp of oil used for frying baby corns.
  10. Add garlic and fry till it starts to turn golden in color.
  11. Add dry red chilies and saute for a second.
  12. Add the chopped onions and saute till it turns light brown.
  13. To the onions, add soy sauce, chili paste and water.
  14. Let the sauce come to a boil.
  15. Now, add spring onions and cilantro, combine well.
  16. Add the fried baby corns to the mixture and drizzle lemon juice over it.
  17. Combine with the sauce, stir fry for 2 minutes.
  18. Serve while it's warm as an appetizer.

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