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.
Just the fried baby corns tasted very bland, hence I had to season them to make them 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 corns- 1 can or 15
- Oil- enough for deep frying
To make batter:
- Corn starch- 1/2 cup
- Ginger-Garlic paste- 2 tsp
- Egg- 1
- Ground black pepper- 1/4 tsp
- Salt- 1/2 tsp
- All purpose flour- 2 tbsp
- Cold water- 1/4 cup
For Stir Fry
- Oil, used for frying- 2 tbsp
- Garlic, minced- 3 cloves
- Whole dried red chilies- 2 (or add 1/2 tsp chili flakes)
- Shallots, chopped small- 2 (or red onion chopped- 1/4 cup)
- Soy sauce- 3 tbsp
- Chili paste- 1/2 tsp
- Lemon juice- 1/2 tbsp
- Green onion, chopped- 1 stalk
- Cilantro, chopped- 2 tbsp
Instruction
- In a large bowl combine all the ingredients for making the batter, make into a smooth batter.
- If using canned baby corns, drain the water and pat dry them.
- Place a frying pan over medium heat, add oil and let the oil turn hot.
- Dip the baby corns in the batter, coat well, and place them into the hot oil.
- Make sure the baby corns are dipped well in the oil while frying.
- Fry till they turn golden in color.
- Transfer to 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 few seconds.
- Add the chopped shallots, saute till golden brown in color.
- To the onions, add soy sauce, chili paste & lemon juice.
- Let the sauce come to a boil.
- Now, add spring onions and cilantro, combine well.
- Add the fried baby corns, stir fry for a minute.
- Transfer to a plate & enjoy while it’s warm.
- Baby corns- 1 can or 15
- Oil- enough for deep frying
- Corn starch- ½ cup
- Ginger-Garlic paste- 2 tsp
- Egg- 1
- Ground black pepper- ¼ tsp
- Salt- ½ tsp
- All purpose flour- 2 tbsp
- Cold water- ¼ cup
- Oil, used for frying- 2 tbsp
- Garlic, minced- 3 cloves
- Whole dried red chilies- 2 (or add ½ tsp chili flakes)
- Shallots, chopped small- 2 (or red onion chopped- ¼ cup)
- Soy sauce- 3 tbsp
- Chili paste- ½ tsp
- Lemon juice- ½ tbsp
- Green onion, chopped- 1 stalk
- Cilantro, chopped- 2 tbsp
- In a large bowl combine all the ingredients for making the batter, make into a smooth batter.
- If using canned baby corns, drain the water and pat dry them well.
- Place a frying pan over medium heat, add oil and let the oil turn hot.
- Dip the baby corns in the batter, coat well, and place them into the hot oil.
- Make sure the baby corns are dipped well in the oil while frying.
- Fry till they turn golden in color.
- Transfer to 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 few seconds.
- Add the chopped shallots, saute till golden brown in color.
- To the onions, add soy sauce, chili paste & lemon juice.
- Let the sauce come to a boil.
- Now, add spring onions and cilantro, combine well.
- Add the fried baby corns, stir fry for a minute.
- Transfer to a plate & enjoy while it's warm.
