Crispy baby corn fingers is a vastly popular baby corn recipe in the subcontinents of India. It is a delectable and flavoured vegan delight where baby corn slices are marinated and then dipped in a batter prepared with all-purpose flour, corn flour, rice flour and some seasonings and then deep-fried till crispy. It is mostly relished as an appetizer or as a snack with some ketchup and a cup of tea.
Table of Contents
About the recipe
Health Benefits of Baby corn
How to make Baby corn fingers (step wise photos)
Recipe Card
Babycorn snacks recipes
Babycorn snacks recipes play a vital role in vegetarian cuisine. It is like the backbone of the vegan world. Baby corn is one of the most versatile vegetables that I have ever seen. It has a slightly sweet taste with a bit of crunch. You can have it in many forms, like baked, roasted, boiled, stir-fried, cooked and even raw. It is a very good option for preparing salads and soups, other than snacks or appetizers. Chilli baby corn, Baby corn Manchurian and baby corn 65 are a few of the immensely popular babycorn snacks recipes at parties, ceremonies and even in restaurants.
I just love baby corn and I always keep on experimenting with different dishes with this marvellous vegetable. Though I am a non-vegetarian but whenever I go to any restaurant, I always order either a baby corn snacks recipe or a mushroom snacks recipe for sure. Till now, I have prepared myriad recipes with this tiny vegetable.
A baby corn finger is a very quick and simple recipe. It requires very limited ingredients and all the elements required to prepare the dish are easily available in any supermarket or store. It is quite easy to prepare in large batches. Hence, it is one of the most frequently served vegan starters at parties and ceremonies.
Baby corn fingers with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow the method, step by step, then you will get the perfectly crispy baby corn recipe. But before directly jumping into the recipe, let me share a few interesting facts about Baby corn and the recipe.
Benefits of Baby corn
- Baby corns are very low in calories. If you are on a diet for reducing weight, they can be your great companion.
- Baby corn is very rich in fibre and low in carbs.
- They stimulate our digestive system.
- They develop our healthy visions.
- They are a great source of folate. Folic acid can help in preventing many birth defects in the foetus. Hence, it is very good to add baby corn to the diet during pregnancy.
- Regular consumption of baby corn gives us healthy glowing skin.
How to make Baby corn fingers
To prepare baby corn fingers, first cut the baby corns lengthwise into two pieces. Then wash them nicely and pat dry them with kitchen tissue or kitchen towel.
Transfer the baby corn pieces to a plate and marinate them with salt, red chilli powder, corn flour and coat them evenly. Keep them aside for 10-15 minutes.
On the other hand, take a bowl to prepare the batter. Add all-purpose flour, corn flour, rice flour, and salt, one by one into the bowl and mix it with a spoon. Then add the spices ginger-garlic paste, turmeric powder, red chilli powder, black pepper powder, garam masala powder, coriander powder, and chaat masala powder, one by one into the pan and mix it well.
Add water slowly into the mixture and make a thick batter with a pourable consistency. Keep the batter aside.
Now, put a pan on the stove and add enough oil to deep fry the baby corns. Once the oil is hot, dip the baby corn slices into the batter and coat them evenly. Slide the coated baby corn into the hot oil carefully and fry them in medium flame. After 2-3 minutes, turn them. Fry them evenly till golden brown. Transfer the fried Baby corn fingers to a tissue-lined plate. Don’t overcrowd the pan and repeat the same process to fry the rest of the baby corn fingers.
Many babycorn recipes have already been shared in my previous posts. You may check a few of them
Salt and pepper babycorn
Chilli babycorn
Babycorn Manchurian
Babycorn do pyaza
Babycorn masala
..And Many more…
Ingredients:
1 Cup = 250 ml
To marinate the baby corn
- 10 Baby corns
- ¼ teaspoon Salt
- ¼ teaspoon red Chilli powder
- 1 teaspoon Corn flour
Other ingredients for baby corn fingers
- 3 tablespoons all-purpose Flour aka Maida
- 2 tablespoons Corn flour
- 2 tablespoons rice Flour
- ½ teaspoon Ginger-Garlic paste
- ½ teaspoon Salt
- ½ teaspoon red Chilli powder
- ¼ teaspoon Turmeric powder
- ¼ teaspoon black Pepper powder
- ¼ teaspoon Garam masala powder
- ½ teaspoon Chaat masala powder
- ¼ teaspoon Coriander powder
- 7 tablespoons Water to make the batter
- Oil to deep fry the baby corn fingers
Instructions:
- Cut 10 baby corns lengthwise into two pieces. Then wash them nicely and pat dry them with kitchen tissue or kitchen towel.
- Transfer the baby corn pieces to a plate and marinate them with ¼ teaspoon salt, ¼ teaspoon red chilli powder, 1 teaspoon corn flour and coat them evenly. Keep them aside for 10-15 minutes.
- On the other hand, take a bowl to prepare the batter. Add 3 tablespoons all-purpose flour, 2 tablespoons corn flour, 2 tablespoons rice flour, and ½ teaspoon salt, one by one into the bowl and mix it with a spoon.
- Add the spices – ½ teaspoon ginger-garlic paste, ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ¼ teaspoon black pepper powder, ½ teaspoon chaat masala, ¼ teaspoon garam masala powder and ¼ teaspoon coriander powder, one by one into the pan and mix it well.
- Add water slowly into the mixture and make a thick batter with a pourable consistency. I have used 7 tablespoons of water for the batter. Keep the batter aside.
- Now, put a pan on the stove and add enough oil to deep fry the baby corns.
- Once the oil is hot, dip the baby corn slices into the batter and coat them evenly.
- Slide the coated baby corn into the hot oil carefully and fry them in medium flame. After 2-3 minutes, turn them. Fry them evenly till golden brown.
- Strain the excess oil from the fingers with a slotted spoon or steel strainer and transfer the fried Baby corn fingers to a tissue-lined plate. Repeat the same process to fry the rest of the baby corn fingers.
Note: Don’t overcrowd the pan during the time of frying the baby corn fingers.
Serving Instruction
Transfer the baby corn fingers to a serving plate or in a serving bowl. Serve immediately to enjoy its best taste or else you can miss the crispy bite of the baby corns. Serve it as a snack or appetizer with some onion salad, ketchup and a cup of tea.
Ingredients
1 Cup = 250 ml
To marinate the baby corn
- 10 Baby corns
- ¼ teaspoon Salt
- ¼ teaspoon red Chilli powder
- 1 teaspoon Corn flour
Other ingredients for baby corn fingers
- 3 tablespoons all-purpose Flour aka Maida
- 2 tablespoons Corn flour
- 2 tablespoons rice Flour
- ½ teaspoon Ginger-Garlic paste
- ½ teaspoon Salt
- ½ teaspoon red Chilli powder
- ¼ teaspoon Turmeric powder
- ¼ teaspoon black Pepper powder
- ¼ teaspoon Garam masala powder
- ½ teaspoon Chaat masala powder
- ¼ teaspoon Coriander powder
- 7 tablespoons Water to make the batter
- Oil to deep fry the baby corn fingers
Instructions
- Cut 10 baby corns lengthwise into two pieces. Then wash them nicely and pat dry them with kitchen tissue or kitchen towel.
- Transfer the baby corn pieces to a plate and marinate them with ¼ teaspoon salt, ¼ teaspoon red chilli powder, 1 teaspoon corn flour and coat them evenly. Keep them aside for 10-15 minutes.
- On the other hand, take a bowl to prepare the batter. Add 3 tablespoons all-purpose flour, 2 tablespoons corn flour, 2 tablespoons rice flour, and ½ teaspoon salt, one by one into the bowl and mix it with a spoon.
- Add the spices - ½ teaspoon ginger-garlic paste, ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ¼ teaspoon black pepper powder, ½ teaspoon chaat masala, ¼ teaspoon garam masala powder and ¼ teaspoon coriander powder, one by one into the pan and mix it well.
- Add water slowly into the mixture and make a thick batter with a pourable consistency. I have used 7 tablespoons of water for the batter. Keep the batter aside.
- Now, put a pan on the stove and add enough oil to deep fry the baby corns.
- Once the oil is hot, dip the baby corn slices into the batter and coat them evenly.
- Slide the coated baby corn into the hot oil carefully and fry them in medium flame. After 2-3 minutes, turn them. Fry them evenly till golden brown.
- Strain the excess oil from the fingers with a slotted spoon or steel strainer and transfer the fried Baby corn fingers to a tissue-lined plate. Repeat the same process to fry the rest of the baby corn fingers. Note: Don’t overcrowd the pan during the time of frying the baby corn fingers.
