Crispy Baby Corn Fry – My Food Story

Published: May 13, 2022 · Modified: May 13, 2022 by Rishika Komarla · This post may contain affiliate links.

If you have never had baby corn fry, believe me, you are missing out! This dish is crunchy, tasty, and pretty easy to make too. Definitely checks all the boxes for a great snack! Serve as is with your favourite dip or toss it in some sauces to make a quick starter; either way, this one’s going to be hit! 

My days feel incomplete without an evening snack. Even on a hectic day, I try my best to spend at least 15 minutes with a warm snack and a piping hot cup of tea. This is easily one of my favourite daily rituals. I guess that’s why I am always on the lookout for quick and easy snack recipe ideas. 

Baby corn fry is one of my favourite 5 pm snacks, and something I make pretty often. Apart from the fact that it tastes great, it has such a satisfying crunch, doesn’t need any fancy ingredients, and can be put together in 20 minutes flat. It really doesn’t get better than this! 

Ingredients you’ll need to make Crispy Baby Corn Fry

Baby corn: Both fresh and tinned baby corn work for this recipe. I have used fresh baby corn here. If you are using canned baby corn, drain the water thoroughly and follow the same steps mentioned in the recipe. 

Flours: You’d need all-purpose flour (maida), corn flour and rice flour to make the perfect batter that delivers crispy baby corn fries. Maida coats the baby corn really well, corn flour gives it the beautiful golden-brown colour, while rice flour delivers a light, airy and crunchy coating.   

Spices: Salt, red chilli powder and ground pepper powder for taste and seasoning. 

Oil: Any white oil with a high smoke point such as peanut, canola, rice bran, etc. works well here. 

How to Make Crispy Baby Corn Fry

Step 01: Make the batter 

Take about two tablespoons each of maida, corn flour and rice flour. Add some salt, red chilli powder and pepper powder to it. Slowly add water as needed to make a medium-thick batter.

Step 02: Batter coat baby corn

Toss sliced baby corn into the batter and coat the pieces properly. 

Step 03: Deep fry baby corn 

In a frying pan, heat a little oil. Once the oil is hot enough, add in the batter-coated baby corn and fry them on medium heat until golden-brown and crispy. Remove from the pan and serve hot.  

Richa’s Top Tips to make the Best Crispy Baby Corn Fry

• Slit the baby corn in half lengthwise to ensure that it gets cooked really well from inside and becomes soft and tender. You can fry it whole as well but it’ll take longer to cook
• When frying baby corn, make sure to keep the flame on medium to achieve perfectly crispy results and a lovely golden-brown colour. 
• Avoid overcrowding the pan when deep frying as this will bring down the temperature of oil and result in limp fried baby corn. 
• This recipe is naturally vegan, and you can make it gluten-free by replacing all-purpose flour with chickpea flour or besan. 
• If you want to take this recipe a notch higher and serve it as a starter or a side dish, check out my crispy babycorn chilli recipe. It’s a quick and simple recipe, and is the perfect dish for all Indo-Chinese lovers!  

If you, like me, enjoy making snacks that are not only quick and delicious but can also double up as a meal with just a few extra steps, then this baby corn fry is right up your alley! This snack pairs well with a variety of dips and I usually alternate between serving it with green coriander chutney, Thai sweet chilli sauce, garlicky yoghurt dip and some plain old ketchup. Be sure to make extras, because these go really fast!  

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