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Home » Appetizer and Snack Recipes » Crispy Chilli Baby Corn Recipe

Published: Jul 1, 2021 | Modified: Aug 2, 2021 by Hina Gujral

Crispy Chilli Baby Corn Recipe

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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.

side shot of chili baby corn stacked on a oval white platterPin

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.

aerial shot of chilli garlic sauce in a pan with a spoonPin

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.

aerial shot of crispy baby corn in a white serving platterPin

More Corn Recipes For You

Corn Salsa

Sweet Corn Soup

Corn Paneer Cutlet

Corn Cheese Muffin

Spinach Corn Sandwich

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If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe. 

side close up shot of crispy baby corn stacked on a white platterPin

Crispy Baby Corn Recipe

Crispy Baby Corn is a vegetarian Indian-Chinese snack. Learn how to make restaurant style chilli baby corn in a few simple steps.
5 from 2 votes
Print Pin Rate
Course: Snack
Cuisine: Indian
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 4
Calories: 1303kcal
Author: Hina Gujral
  • Mixing Bowl
  • Deep Frying Pan
  • Frying Pan
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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. 

Nutrition

Calories: 1303kcal | Carbohydrates: 52g | Protein: 7g | Fat: 124g | Saturated Fat: 91g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Sodium: 163mg | Potassium: 240mg | Fiber: 3g | Sugar: 8g | Vitamin A: 758IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 2mg
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