Crispy Baby Corn is a vegetarian Indian-Chinese snack. The batter-coated baby corn is deep-fried till crisp and then covered in a lip-smacking sweet, spicy chili garlic sauce. Once you try this crispy baby corn recipe, you are guaranteed to bookmark it.
Truly Crispy Baby Corn
If you have not ever tried frying corn, then you are missing major crunchy goodness. There is something so comforting about crispy sweet corn or baby corn.
It is so hard not to pop all of them in your mouth and stop at one or two pieces.
The basic, bland baby corn becomes a delicious snack when it is coated in batter and deep-fried. And the touch of sweet and savory chili garlic sauce makes it an addictive snack. My tried and tested batter gives baby corn a truly crisp exterior (watch recipe video for the sound).
Crispy Baby Corn is a variety of vegetarian fritter or pakoda. Like many other Indian Chinese fusion snacks, the deep-fried fritter is coated in a Chinese-style chili garlic sauce. This crispy baby corn recipe is a combination of frying and glazing techniques.
Ingredients Required
For Batter: The crisp texture of fried baby corn comes from the perfect coating batter. Here are the ingredients you need:
Flour: The combination of all-purpose flour, rice flour, and corn starch will give you the crunchiest coating.
Other Ingredients: Salt, Pepper, Water
One of the most popular chili garlic glazing sauces is the main flavoring ingredient for crispy baby corn. You can follow my Thai sweet chilli sauce recipe as well to glaze the fried baby corn.
Here are the ingredients you need to make the chili garlic sauce:
Garlic & Chilli Flakes: The key foundation of the glazing sauce
Sesame Oil: I highly recommend using sesame oil for making this sauce. It adds so much depth of flavor.
Chilli Paste: I use a Lee Kum Kee chili paste. You can use chili sauce or any other brand of chili paste as well.
White or Rice Vinegar, Water, & Salt
Watch Crispy Baby Corn Recipe Video
My Tried & True Tips
Consistency: The batter should not be too thin or watery otherwise it will not stick to the baby corn. Add water in small batches to get a thick, smooth, lump-free batter.
Crispiness: Fry batter-coated baby corn at 370 degrees Fahrenheit. The oil should be hot enough but not fuming. Usually, baby corn turns soggy or too greasy if the oil is not preheated correctly.
Glazing: If you like crispy baby corn, do not add fried ones into the pan with the glaze. Instead, pour the chili garlic glaze over the crispy baby corn.
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Crispy Baby Corn Recipe
- Deep Frying Pan
Ingredients
Ingredients For Chili Sauce:
- ¼ Cup sesame oil
- 2 Tablespoon garlic, finely chopped
- 1 Tablespoon red chilli flakes
- 1 Tablespoon red chili paste or red chili sauce
- 1 Tablespoon brown sugar
- 1 Teaspoon soy sauce
- 1 Teaspoon vinegar
- Salt to taste
Ingredients For Crispy Baby Corn:
- 250 gram Baby Corn
- 1 Cup all purpose flour (maida)
- ¼ Cup rice flour (chawal ka atta)
- Salt & Pepper
- ½ Cup water, chilled or ice cold
- 2 Cup vegetable oil, for deep frying
- 1 tablespoon spring onion greens
- 1 teaspoon sesame seeds (white til)
Instructions
Prepare Chili Garlic Sauce
- Heat oil in a frying pan. Add garlic and chili flakes. Fry for 30 – 40 seconds to infuse the flavor into the oil.
- Add remaining ingredients and stir the sauce continuously. Keep the gas flame between medium – high. Do not cook the sauce for too long. Turn off the heat. Keep the sauce aside.
Prepare Crispy Baby Corn
- Combine flour, salt, pepper, and cold water. Whisk to make a smooth, lump free batter of thick, sticky consistency. The batter should not be too thin or runny.
- Add baby corn into the batter and coat each piece with the batter.
- Deep fry baby corn till they are crisp and golden. Do not rush this process else baby corn will turn out soggy and less crisp. Transfer golden fried baby corn to a colander.
- Pour chili garlic sauce over the baby corn. Sprinkle spring onion and sesame seeds.
- Enjoy crispy chilli baby corn.
Recipe Notes:
- I have skipped adding salt in the sauce because the chili paste and soy sauce are both containing salt. Hence, I recommend taste and add salt cautiously.
- Using cold water to make the batter really gives a crunchy texture to the baby corn.
- If rice flour is not available, use corn starch (corn flour) or tempura flour.
- For deep frying, you can use refined oil or vegetable oil.
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