Baby Corn Pepper Fry

Blogging Marathon# 47: Week 1/ Day 2
Theme: North Indian Starters
Dish: Baby Corn Pepper Fry

For Day 2 of this week's blogging marathon, I made an Indo-Chinese favorite. Even though I stay away from deep frying, I couldn't stop myself from frying these yummy baby corn pakoras/ fritters. I had this appetizer way back when in India and have been thinking about it ever since, finally got a chance to try it at home now.

I am not 100% sure if this Indo-Chinese dish is really a North Indian starter, but since it is Indo-Chinese and China is in the north of India, I decided to run with it 🙂

I followed Vah Chef's recipe and the dish turned out great. I had a can of cut baby corn in the pantry that I used here, but fresh baby corns that are briefly blanched can also be used. Double frying the fritters makes them really crisp and crunchy. It is very important to add the fritters right before serving to keep them crisp and not turn soggy.

[wpurp-searchable-recipe]Baby Corn Pepper FryFor the Baby Corn Pakoras/ Fritters:: Baby Corn - rinsed and drained and chopped into 2" pieces (or use 8~10 fresh baby corns that are blanched), All purpose flour, Corn Starch, Ginger-garlic paste, Red Chili powder, Salt & Pepper, For the Pepper Fry:: Green Pepper - medium, chopped into pieces, Red Pepper - medium, chopped into pieces, Yellow Pepper - medium, chopped into pieces, Scallions/ Green onions - chopped, Ginger - piece, grated, Garlic - , minced, Green Chilies - finely chopped (optional), Tomato Ketchup, Low sodium Soy sauce, Green Chili sauce - (add more if you like spicy food), Rice Vinegar (or any other mild vinegar), Salt & Pepper, Make the Baby Corn Fritters/ Pakoras: In a mixing bowl, combine flour, corn starch, ginger+garlic paste, red chili powder, salt and pepper. Add enough water to make a thick batter. Add the baby corn and toss around to coat with the batter evenly.; Heat oil in a small wok or pan for deep frying; add the baby corn in batches and cook till the coating is cooked. Remove with a slotted spoon onto a paper towel lined plate.; Once all the baby corn are fried once, return them to the hot oil and fry them again until golden on all sides. Frying them 2 times makes the pakora/ fritters crisp and crunchy.; To make the Baby Corn Pepper Fry: Heat 2tbsp oil in a large saute pan; add the ginger and garlic and cook till golden and fragrant.; Next add the chopped peppers and green chilies (if using). Cook on medium high flame until the peppers are crisp tender.; Add tomato ketchup, soy sauce, green chili sauce, rice vinegar, salt and pepper. Mix well and add cook for 1~2 minutes.; Finally just before serving, add the fried baby corn fritters and cook for 1~2 minutes for the flavors to mingle. Garnish with chopped scallions and serve immediately.; [/wpurp-searchable-recipe]

Baby Corn Pepper Fry

Author: Pavani

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Prep Time: 20 mins

Cook Time: 30 mins

Course: Appetizer, Snack

Cuisine: Indian, indo chinese

Servings: 4 Servings

Ingredients

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For the Baby Corn Pakoras/ Fritters:

• 1 15oz. can of Baby Corn, rinsed and drained and chopped into 2″ pieces (or use 8~10 fresh baby corns that are blanched)
• 3 tbsp All purpose flour
• 2 tbsp Corn Starch
• 1 tsp Ginger-garlic paste
• 1 tsp Red Chili powder
• To taste Salt & Pepper
• As needed Oil, for deep frying

For the Pepper Fry:

• 2 tbsp Oil
• 1" Ginger piece, grated
• 2~3 Garlic cloves, minced
• 1 Medium Green Pepper, chopped into 1" pieces
• 1 Medium Red Pepper, chopped into 1" pieces
• 1 Medium Yellow Pepper, chopped into 1" pieces
• 1~2 Green Chilies, finely chopped (optional)
• 5~6 Scallions/ Green onions, chopped (reserve few for garnish)
• 2 tbsp Tomato Ketchup
• 1 tbsp Low sodium Soy sauce
• 1 tsp Green Chili sauce, add more if you like spicy food
• 1 tsp Rice Vinegar or any other mild vinegar
• To taste Salt & Pepper

Instructions

Make the Baby Corn Fritters/ Pakoras:

• In a mixing bowl, combine flour, corn starch, ginger+garlic paste, red chili powder, salt and pepper. Add enough water to make a thick batter. Add the baby corn and toss around to coat with the batter evenly.
• Heat oil in a small wok or pan for deep frying; add the baby corn in batches and cook till the coating is cooked. Remove with a slotted spoon onto a paper towel lined plate.
• Once all the baby corn are fried once, return them to the hot oil and fry them again until golden on all sides. Frying them 2 times makes the pakora/ fritters crisp and crunchy.

To make the Baby Corn Pepper Fry:

• Heat oil in a large saute pan; add the ginger and garlic and cook till golden and fragrant.
• Next add the chopped peppers, green chilies (if using) and most of the scallions. Cook on medium high flame until the peppers are crisp tender.
• Add tomato ketchup, soy sauce, green chili sauce, rice vinegar, salt and pepper. Mix well and add cook for 1~2 minutes.
• Finally just before serving, add the fried baby corn fritters and cook for 1~2 minutes for the flavors to mingle. Garnish with reserved chopped scallions and serve immediately.

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