Baby corn pakoda, crispy, crunchy baby corns, coated with gram flour, spices and deep-fried . Delicious snack anytime.Jump to Recipe
Table of contents
About the Recipe
I had 3 packs of baby corn sleeping in my refrigerator for about a month now. Thanks to my stars and to the fridge, they didn’t go bad. I bought them with the intent of making pakoda for a evening snack, as kids now are in their summer vacation, which isn’t much of a vacation due to travel restrictions.
I m aiming to make their holidays interesting with food. So far, I m doing OK. Coming to baby corn, I totally forgot that i bought them and they were waiting patiently for me. So today, I took the corn out in the morning, kept it on the counter to make the pakode.
Why should you try this Pakode
You don’t need a reason to make deep-fried food, do you? I don’t. They make you happy instantly. My lil one loves deep-fried snack. Mixed vegetable pakode is something, i make often at home. Onion pakoda is my husband’s favorite. Whenever i get fresh palak leaves, i make these vibrant palak pakode.
These baby corn pakora’s are simple and quick to make. Just chop the ingredients toss them with besan and spices, let it rest for few minutes then deep fry, see them vanish.
I don’t use any special masala for the pakoda. I use my sambar podi as spice and add some garam masala to the pakore for the zing. Trust me it tastes delish with just sambar podi and garam masala. If you don’t have sambar podi, then use equal amount of red chili powder and coriander powder instead.
- Baby corn, ofcourse the hero element of this baby corn pakoda recipe. I have used around 20 nos of baby corn.
- Capsicum, I have used 1 medium sized capsicum, you can also add 1 thinly sliced onion and potato if you prefer. Adding extra veggies, increases the volume of the fritters.
- Flour, i have used a combination of gram flour/besan, rice flour and corn flour in the recipe.
- Spices. I have used sambar podi and garam masala along with turmeric powder in the pakoda. If you don’t have sambar podi, use equal amounts of red chili and coriander powder.
- Herbs, a mix of curry leaves, mint and coriander leaves are used.
- I have stopped using onion and garlic in my cooking for the past 8 months. If you like, you can add a clove of crushed garlic along with the spices.
How to make Baby Corn Fritters
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Wash and chop the baby corn and capsicum. I have chopped each corn vertically half and each half into 3 pieces. Slice the capsicum thin.
- Take the chopped veggies in a wide bowl. Add besan/gram flour, rice flour and corn flour along with the spices, garam masala, salt, turmeric powder and chopped herbs.
- Mix everything well together. To this sprinkle water 2-3 times and mix well. The spices should coat the vegetables. The mixture shouldn’t be runny.
- Let this rest for 20 minutes. After the resting time, heat oil in a kadai, deep fry the fritters in batches. They can be dropped as clusters or as separate too. Fry them until they golden brown, remove using a slotted spoon and drain it on a paper towel. Enjoy them hot.
- If frying it using Air-fryer. Then preheat the air-fryer to 200c for 4 minutes. Add a teaspoon of oil to the baby corn mixture. Spread the flour coated baby corn mixture on a greased aluminum foil or baking sheet and fry them @ 200C for 20 minutes. Remove once after 10 minutes, toss them well and continue air-frying them.
- Serve this delicious baby corn fritters with a hot cup of chai/coffee. Enjoy.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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More Crispy Delights
Baby corn Pakoda | Pakore | Crispy Baby Corn | Baby corn fritters
- 20 nos baby corn
- 1 no medium sized capsicum
- 4 tablespoon besan/chickpea flour/gram flour
- 2 tablespoon rice flour/arisi maavu
- 1 tablespoon corn flour/chola maavu
- 1.5 tablespoon sambar podi or equivalent amount of red chili powder & coriander powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- 4 tablespoon a mix of curry leaves, coriander leaves and mint leaves chopped
- 1.5 teaspoon salt or to taste
- ¼ cup water You wont be needing all the water.
- oil for deep frying
- Wash the baby corn and capsicum in water. I cut each corn vertically and chopped each piece into 3 more pieces. Slice the capsicum thin.
- Take the prepared vegetables in a wide bowl. Add gram flour/besan, rice flour and corn flour. Using your hands mix it well.
- To this now add sambar podi or equivalent spice mentioned, along with garam masala, turmeric powder and salt. Again mix it well with your hands.
- Now add the chopped herbs and sprinkle water 2-3 times and mix it well. Do not add all the water as such, just sprinkle little at a time and mix. You don't need a runny batter, the flour-spice mix has to coat the vegetables.
- Let this marinade rest for 20 minutes.
- Heat oil in a kadai/pan. When it is hot enough, make clusters of the mix and drop it in the hot oil. To make clusters, just grab a handful of corn mix, clump it once in your palms and slide into hot oil. If you don't want clusters of corn, then just grab a handful of mix and drop it in the hot oil.
- Deep fry them well on all sides, until they turn golden brown. Keep the flame medium while frying. Too low flame, will make soggy fries, too high flame will make them burn quick. So keep the flame medium.
- Once fried, remove it using a slotted spoon and drain it on a paper towel. Enjoy them hot with a cup of coffee/tea.
- To Air-fry the baby corn, preheat the air-fryer to 200C for 5 minutes
- Line the inner tray with aluminum foil or parchment paper. Grease the lining.
- Add a teaspoon of oil to the baby corn mix. Spread it on the parchment. Air-fry it at 200C for 20 minutes. Remove once after 10 minutes and give it a toss and fry again.
- Depending on the size of your fryer you might have to do it two batches. I have Nutricook 5.5 litres and i did it 2 batches.
- You can add 1 onion and 1 potato the vegetable mix. Adding veggies increases the volume of the fritters.
- If you prefer garlic, add one clove of crushed garlic along with spice powders.
- Do not be tempted to add more rice flour, the pakoda will be uncomfortably crisp. adding more besan/gram flour will make it more like a bajji, like a soft cooked batter surrounding the corn.
- While adding water, do not just pour/dump the ¼ cup mentioned. Just sprinkle 2-3 times and mix. You will not need the entire ¼ cup water mentioned.
- You can prepare the marinate a day ahead or overnight, refrigerate and fry it the next day. I have done this many times. Just allow the mix to come to room temperature and fry.
- Air-fryer temperature and baking times vary with models, so do according to your model.
Enjoy this crispy, crunchy baby corn pakoda hot with your evening coffee or tea. I sometimes make it for our afternoon lunch also instead of frying popadams or vadai.