Baby Corn Fingers

Today we are starting with 4th  and final week of BM 35. For this week I choose to cook recipes with Corn.  Maize or Corn is a large grain plant. The leafy stalk produces ears which contain the grain, which are seeds called  ketnels. Maize kernels are often used in cooking as a starch.  Corn is used in many ways in various  cuisines.

Baby corn or young corn is a cereal grain taken from corn ( maize) harvested early while the ears are very small and immature. Baby corn is eaten both raw and cooked. Baby corn is most common in Asian Cuisine.  For day 1, I made a yummy  snack which is perfect for this cold weather. Simple yet delicious. Here goes the recipe.....

We need:


Baby corn  12
Maida / All purpose flour 2spoons
Corn flour  2 spoons
Rice flour 2 spoons
Chili powder 1/2sp
Chaat masala 1/2 sp
Haldi / Turmeric 1/2sp
Salt to taste
Eno fruit salt 1/4spoon
Oil for deep frying.


Method:


I have used canned baby corn here.
If you are using fresh baby corn, cook baby corn in boiling water for 4 to 5 minutes.
Drain water and let it cool.
In a mixing bowl add all the dry ingrediants except eno fruit salt.
Mix well and add water to make a thick batter without lumps.
Heat oil in deep frying pan .
Just before frying the baby corn add  fruit salt to batter and mix well.
Now dip  one baby corn at a time in the batter and drop slowing in the hot oil.
Fry few  baby corns at a time till they turn golden brown and crisp.
Remove  and place them on a paper towel to remove excess oil.
Serve hot with ketchup or green chutney.

Check to see what my fellow bloggers are cooking for BM 35.

Also sending this recipe to Chef Mireile's Taste of the Tropics -Corn event .

And Srivalli's Kids Delight event hosted by Sandhya for this month.