Baby Corn 65 (Crispy Fried Baby Corn Fritter) is a delicious starter or a tea time snack. This South Indian style starter is very popular and available in most of the restaurants. Baby Corn 65 is quick and easy to make.
For this recipe, Baby corns are coated in a spicy batter and deep-fried till crisp. To get the aroma of curry leaves I have garnished the fritters with fried curry leaves and green chillies. Follow my step by step pictured and enjoy this yummy snack.
You may like to try our other similar recipes like Pepper Baby Corn, Chilli Garlic Baby Corn and Mushroom and Baby Corn Jalfrezi.
Prep time: 10 minutes
Total time: 20 minutes
Ingredients For Baby Corn 65
300 grams baby corn
Oil for frying
For the batter
4 tablespoon maida (plain flour)
4 tablespoon rice flour
½ teaspoon Kashmiri chilli powder
½ teaspoon garam masala
¼ teaspoon haldi (turmeric)
¼ teaspoon pepper (optional)
2 drops red colour (optional)
½ cup curd (yogurt)
½ lemon juice
Salt to taste
For the paste
4 cloves garlic
1 inch piece ginger
2 green chillis chopped
1 tablespoon curry leaves chopped
2 tablespoon coriander chopped
Garnish
2 green chilli slit
2 springs curry leaves
½ teaspoon oil
Directions For Baby Corn 65
- Wash and pat dry the baby corns. Set aside.
- Grind garlic, ginger, green chilli, coriander, curry leaves to a coarse paste.
- In a bowl add maida (plain flour), rice flour, salt, turmeric, red chilli powder, garam masala, pepper, paste and mix.
- Add in the lemon juice, curd, and colour and make a thick batter by adding water.
- Add the baby corn to the batter and coat well.
- Fry in medium hot oil, drain on absorbent paper and set aside.
- Heat ½ teaspoon oil, add chilli, curry leaves and saute for a minute. Pour on the fried baby corns and serve.