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Baby Corn Pepper Fry Yum
Baby Corn Pepper Fry
Course appetizer
Cuisine indo chinese
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
For the Baby Corn Pakoras/ Fritters:
  • 1 15 oz . cans Baby Corn of – 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 Chili powder Red
  • to taste Salt Pepper &
For the Pepper Fry:
  • 1 1 Pepper ” Green – medium, chopped into pieces
  • 1 1 Red Pepper ” – medium, chopped into pieces
  • 1 1 Pepper ” Yellow – medium, chopped into pieces
  • 5 ~ 6 Scallions Green onions / – chopped
  • 1 Ginger ” – piece, grated
  • 2 ~ 3 cloves Garlic – , minced
  • 1 ~ 2 Chilies Green – finely chopped (optional)
  • 2 tbsp Tomato Ketchup
  • 1 tbsp Soy sauce Low sodium
  • 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 &
Course appetizer
Cuisine indo chinese
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Baby Corn Pakoras/ Fritters:
  • 1 15 oz . cans Baby Corn of – 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 Chili powder Red
  • to taste Salt Pepper &
For the Pepper Fry:
  • 1 1 Pepper ” Green – medium, chopped into pieces
  • 1 1 Red Pepper ” – medium, chopped into pieces
  • 1 1 Pepper ” Yellow – medium, chopped into pieces
  • 5 ~ 6 Scallions Green onions / – chopped
  • 1 Ginger ” – piece, grated
  • 2 ~ 3 cloves Garlic – , minced
  • 1 ~ 2 Chilies Green – finely chopped (optional)
  • 2 tbsp Tomato Ketchup
  • 1 tbsp Soy sauce Low sodium
  • 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 &
Baby Corn Pepper Fry
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Next add the chopped peppers and green chilies (if using). Cook on medium high flame until the peppers are crisp tender.
  6. Add tomato ketchup, soy sauce, green chili sauce, rice vinegar, salt and pepper. Mix well and add cook for 1~2 minutes.
  7. 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.
Recipe Notes

Lets check out what my fellow marathoners have cooked up today for BM# 47.

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