Baby Corn Fritters

Ingredients:
Baby corns - 15-18 (in number)
Black pepper powder - 1/4 tsp.
Chilli powder - 1/4 tsp.
Salt

For Batter:
Plain flour - 1/4 cup
Corn flour - 1/4 cup + for dusting
Salt (to taste)
Ginger-chilli paste - 1/2 tsp.
Water (for batter)
Oil to deep fry

Sauce:
Spring onion - 2 (chopped)
OR
Onion - 1 (chopped)
Garlic paste - 1/4 tsp.
Green chilli sauce - 1/4 tsp.
Capsicum - 1 (chopped)
Vinegar- 2 tsp.
Tomato ketchup - 2 tbsp.
Water - 1/2 cup
Salt (to taste)
Oil

To garnish:
Cabbage (shredded)

Method:
Add the baby corns in boiling water and boil for 3 to 4 minutes. Remove and rinse in cold water.
Keep the baby corn in a strainer for 5 minutes.
In a bowl add the baby corns, a pinch of salt, chilli powder and pepper powder. Toss gently.
Keep aside for 15 minutes.
Prepare smooth batter with required water. Add salt and ginger-chilli paste to the batter and mix well.
Heat oil to deep fry.
Dust the baby corns with corn flour and dip in the batter and gently slide into hot oil.
Fry them on medium flame till golden color.
Remove and place on an oil absorbent paper.

Sauce preparation:
Heat oil and add onion and fry. Add garlic paste, capsicum and fry for few minutes.
Add vinegar, salt, green chilli sauce, tomato ketchup and half cup of water and stir.
Boil for 5 minutes or till the sauce thickens.
Place the fritters on a plate, pour the sauce and garnish with shredded cabbage.
Serve immediately.


Note:
Baby corns were in different size and the batter was enough for the fritters when I made them.

Sent off to "Priya's Veggie/Fruit a month event: corn" hosted by Torviewtoronto.

Posted in: Snacks