This baby corn fritters are perfect during this chilling winter season. Red chili paste and curry leaves give them a nice flavor and taste. Enjoy with crispy fritters with a cup of hot coffee or tea.
- 100 gram babycorns
- 1 table spoon rice flour
- 2 table spoon besan flour
- 1 table spoon kashmiri chili paste
- 2 tea spoon ginger-garlic paste
- 3 table spoon chopped coriander leaves
- 2 tea spoon lemon juice
- 8-10 curry leaves
- 1/2 tea spoon sugar
Take each baby corn and slice it vertically into 3-4 thin slices. Then chop each piece into two halves. Repeat it with rest of the baby corns.
Take this chopped baby corns into a bowl. Add kashmiri chilli paste, ginger garlic paste, sugar, salt, coriander leaves, lemon juice and mix it properly so that it coats all the baby corn pieces.Then add rice flour, besan and hand torn curry leaves and mix it properly so that the flour mixture coats the baby corns nicely. Do not add any water while mixing it.
Heat lots of oil in a kadai. Make small fritters of the mixture and deep fry them till crispy and golden brown.
Serve them hot with tomato ketchup or green pudina chutney.
Preparation Time : 10 mins