The charm of monsoon snacking lies in those little moments – a hot plate of crispy bites, the aroma of freshly cooked food and the joy of slowing down.
| Course | Appetizer |
| Servings | 4 persons |
| Preparation Time |
15 minutes |
| Cook Time |
15 minutes |
Ingredients for the Beer-Battered Baby Corn(1 cup=250 ml, 1 tbsp=15 ml) |
|
| 300g | Baby corn, parboiled for 3–4 minutes and patted dry |
| ¾ cup | All-purpose flour (maida) |
| ¼ cup | Cornflour |
| 4 cloves | Garlic, finely minced |
| 1 tsp | Red chilli flakes (adjust to taste) |
| 1 tsp | Salt |
| 180-200ml | Chilled beer |
| Oil | For deep frying |
| 2 tbsp | Spring onion greens, finely chopped (for garnish) |
Instructions for the Beer-Battered Baby Corn |
|
| 1. | Prepare the batter in a large bowl, combine the all-purpose flour, cornflour, minced garlic, red chilli flakes, and salt. Gradually pour in the chilled beer while whisking until you get a smooth, lump-free batter. It should be thick enough to coat the baby corn. |
| 2. | Heat oil in a deep pan over medium-high heat (about 175–180°C). |
| 3. | Pat the parboiled baby corn completely dry. Dip each piece into the beer batter, ensuring it is evenly coated. |
| 4. | Carefully slide the coated baby corn into the hot oil. Fry in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. |
| 5. | Remove with a slotted spoon and drain on a wire rack or paper towel. |
| 6. |
Sprinkle generously with chopped spring onion greens and serve immediately while hot and crisp. |
Note:
Pair it with a spicy mayo, sweet chilli sauce, or a zesty kaffir lime dressing for a delicious café-style appetiser.
No Comments