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    Home » Vegetarian Starters and Snacks » Baby Corn Fritters | Baby Corn Pakodas

    Baby Corn Fritters | Baby Corn Pakodas

    Published: Aug 23, 2013 · Modified: Oct 27, 2020 by Srivalli · 5 Comments

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    I always order Baby Corn pepper fry when we visit a restaurant we frequent more. I have even tried it at home couple of times, and every time we visit that place, again order the same without doubt. In fact whenever we get baby corns, I always think I should make that. Anyway once in a while making something else also gets appreciated.

    In the recent rains, this was what was made. This is almost like the Tempura, the batter is prepared in similar way. And it crisp for a while as well. Of course any fried item gets loved by all no doubt.


    Coming to the India Map you see below, I wanted to record Konda's first venture in rolling out Chapatis. She has been helping me out frying it for almost few months now. Infact she does a great job making it very crispy. She has been after me to teach her how to roll it out. We were all ready to learn the country maps again.

    We had almost all the countries covered, and this was so much like our Indian map that I had to click a picture. We had great time, pointing out where each state was. She was feeling down that it didn't turn out well. We assured her
    that not only do we love maps but in no time she would get the hang of it!

    Baby Corn Fritters
    Ingredients Needed

    All purpose flour / Maida - 1 cup
    Corn flour - 1 tsp
    Garlic paste - 1 tsp
    Cooking soda a pinch
    Chili powder - 1 tsp
    Salt to taste
    Baby Corn, julienne - 1 & 1/2 cup
    Water to make the batter
    Oil for deep frying

    How to make the Baby Corn Fritters

    Wash and chop the baby corn into finger size julienne. Keep aside.

    Heat a kadai with oil and meanwhile get the batter ready.

    Mix all the ingredients in a bowl, adjust spice if required. Dip the baby corns into the batter and gently drop into the hot oil.

    Cook on all sides and drain on a kitchen towel.

    Serve with Tomato Ketchup

    The consistency of the batter should be thicker than bajji batter. Meaning it shouldn't freely drop down.

    Make sure you don't crowd it and the oil is hot when deep frying.

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    Baby Corn Fritters | Baby Corn Pakodas

    Dish Type Deep Fried Dishes
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    « Tomato Kurma with Coconut Milk
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    Reader Interactions

    Comments

    1. Kalpana Sareesh says

      August 23, 2013 at 4:18 pm

      yummy fritters.. n r map too

      Reply
    2. srikars kitchen says

      August 24, 2013 at 6:48 pm

      My dau favourite recipe.. looks nice..

      Reply
    3. Chitz says

      August 25, 2013 at 9:28 pm

      Yummy fritters.. Looks inviting !

      Reply
    4. Linda says

      August 26, 2013 at 5:21 am

      Thanks for this new fritter recipe! BTW, Konda's chapati looks much better than mine do 😉

      Reply
    5. Rosa's Yummy Yums says

      August 26, 2013 at 6:59 am

      Lovely fritters and tasty snack!

      Cheers,

      Rosa

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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