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
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.