Baby Corn 65 Recipe

Trim and parboil

If baby corn are large, trim ends and halve lengthwise; for small corn leave whole. Bring a small pot of water to a boil, add a pinch of salt, and blanch baby corn for 3 minutes. Drain and pat dry on paper towels. This reduces rawness and helps interior cook while frying.

In a mixing bowl combine 3 tbs cornflour, 2 tbs all-purpose flour, 1 tbs rice flour, 1 tsp ginger-garlic paste, 1 tsp red chili powder, 1/4 tsp turmeric powder, 1/4 tsp black pepper, 1/4 tsp garam masala, 1 tsp salt, chopped curry leaves and slit green chilies. Add 3 tbs cornstarch slurry (mix cornstarch with 3 tbs water) and 4 tbs water to make a thick coating marinade. Toss the blanched baby corn in the marinade until evenly coated. Let sit 10 minutes so the coating adheres.

If you want an extra-crispy outer shell, prepare the batter: in a bowl whisk 1/2 cup cold club soda (or very cold water) with 1/2 cup all-purpose flour, 2 tbs cornflour, 1 tbs rice flour, 1/4 tsp baking powder and 1/2 tsp salt until just combined. Batter should be thick but pourable; keep it cold. Dip each marinated baby corn into this batter to coat before frying. If skipping, proceed with marinated pieces directly to frying.

Heat 3 cups oil in a deep frying pan or kadai to 180°C (350–360°F). To test, drop a small bit of batter — it should sizzle and rise steadily. Fry battered or marinated baby corn in batches, do not overcrowd. Fry 3–5 minutes per batch until golden and crisp, turning occasionally for even color. Remove with slotted spoon and drain on paper towels. Maintain oil temperature between batches — let oil recover heat between additions.

In a separate wide skillet or wok heat 2 tbs vegetable oil on medium. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds; when they sputter, add 1 tbs julienned ginger and 1 tsp sliced garlic and sauté for 20–30 seconds until fragrant (don’t brown).

Add the thinly sliced small onion and sauté 1–2 minutes until softened but still slightly crisp. Lower heat to medium-low and add 3 tbs tomato ketchup, 1 tbs red chili sauce, 1 tbs soy sauce, 1 tsp vinegar, 1/2 tsp sugar and 1/4 tsp freshly ground black pepper. Stir and cook 30–45 seconds until sauce thickens slightly. Taste and adjust salt or sweetness.

Add the fried baby corn to the pan and toss to coat evenly in the sauce. Cook together 1–2 minutes so the sauce clings but the corn remains crisp. Add chopped spring onion greens and chopped curry leaves here if you reserved any, toss once more.

Turn off heat and sprinkle 1 tbs chopped fresh coriander over the corn. Transfer immediately to a serving plate so the coating stays crisp.