red chilli powder - less than 1/4 tea spoon (optional)
Salt - 1/2 tea spoon (or according to the taste)
Baking soda - 1 pinch.
Oil - to fry baby corn.
Method - How to make Golden Fried Baby Corn
Wash the baby corns and cut it into two parts making it half. Sprinkle 1/2 tea spoon salt on the baby corns and mix them well. Leave them for 10 minutes.
Sieve the maida and corn-flour in a bowl.
Peel and wash the ginger and break the stems of the green chill. Make a paste of green chilli, curd and ginger.
Put the green chilli and ginger paste into the maida and corn flour and make a batter with the help of water. The consistency of the batter should be equal to that of idli mixture. Add salt and baking soda into the batter and mix well. Whisk the batter thoroughly with the spoon. The mixture to prepare Crispy Baby Corn is ready.
Wash the baby corns with fresh water and keep them on the strainer to strain all the water or you can also tilt the plate so that the water drips down from the corns.
Heat oil in a pan. Check whether the oil is heated appropriately. Take a drop of the batter and pour it into the oil. If it rises up instantly, then the oil is heated properly. Take one baby corn piece and dip it into the batter. Cover the corn with the batter from all the sides and put it into the pan to fry. Deep fry 4-5 corns at one time. Turn and flip the corns once they rises up. Fry until they turn brown and crispy. Golden Fried Baby Corn are ready. Fry all the other corns in the same manner.
Serve these hot and crispy Golden Fried Baby Corns with coriander chutney, or tomato ketchup.