Fried Baby Corn

Inside This Article

Baby corn is very common to Asian cuisine and incorporating it in our Indian food habits can be as easy as making every day home meals.

Here, we have cooked a mouthwatering crunchy baby corn suitable for evening or cocktail snacks. Create to your own taste by using different Indian spices/masala available in kitchen.


  • Baby corn 200 gm
  • Breadcrumb 50 gm
  • Corn flour 50 gm
  • Thyme 1 tsp.
  • Seasoning

For Sauce

  • Mayonnaise 3 tbsp.
  • Chopped chili ½ tsp.
  • Capers 2-3 pc
  • Mustard Powder ½ tsp.


Boil the baby corn in salted water, strain and keep aside.

Make a thick batter of corn flour, thyme and seasoning.

Put the baby corn in batter and keep in refrigerator for 30 minutes.

Take 4-5 slices of bread, cut in dices and grind in blender to have a fresh breadcrumb.

DIP: Chop chili, olives and caper and mix in Mayonnaise, add mustard powder and keep refrigerated.

Heat oil in pan, add the baby corn and fry on high heat for 2-3 minutes to get a nice golden brown color.

Take out on absorbent paper.

Serve hot with sauce.

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