Crispy Baby Corn Recipe – Indian Pepper Fry with Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Crispy Baby Corn Recipe – Indian Pepper Fry with Curry Leaves

Introduction

Oh, baby corn! These little guys are seriously underrated, aren’t they? I remember the first time I made this crispy pepper fry – it was for a small get-together with friends, and it vanished in minutes! It’s become a bit of a go-to appetizer ever since. This recipe is a fantastic blend of textures – wonderfully crunchy on the outside, tender on the inside, and bursting with that classic Indian pepper and curry leaf flavour. It’s surprisingly easy to make, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just another baby corn recipe. It’s quick, taking only about 20 minutes from start to finish. It’s incredibly flavourful, with a lovely balance of spice and freshness. Plus, it’s a crowd-pleaser! Whether you’re serving it as a starter, a side dish, or just a snack, it’s guaranteed to be a hit.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 tablespoon maida (all-purpose flour) – about 30g
• 2 tablespoon corn starch – about 24g
• ½ teaspoon black pepper powder – about 2.5g
• ½ teaspoon salt – about 3g
• 3 sprigs curry leaves – about 15 leaves
• 200 grams baby corn – about 1.5 cups chopped
• 1 teaspoon peanut oil / vegetable oil for frying – about 5ml
• 5 cloves garlic, minced
• 1 onion, diced
• 2 sprigs spring onion, chopped
• 1 capsicum (bell pepper), diced
• ½ teaspoon black pepper powder – about 2.5g
• ½ teaspoon salt – about 3g
• 2 sprigs coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida (All-Purpose Flour) – Regional Variations & Substitutions

Maida is the standard in India for this kind of fry, giving it that lovely coating. But if you’re outside India, or just prefer something else, you can substitute with plain flour.

Corn Starch – Achieving the Perfect Crisp

Don’t skip the corn starch! It’s the secret to that extra-crispy texture. It helps create a light and airy coating.

Black Pepper – Types & Heat Levels

I prefer freshly ground black pepper for the best flavour. You can adjust the amount to your liking – if you like a real kick, add a bit more! Tellicherry peppercorns are my favourite for their complex flavour.

Curry Leaves – Fresh vs. Dried & Regional Significance

Fresh curry leaves are essential for that authentic flavour. If you absolutely can’t find them, you can use dried, but the flavour won’t be quite the same. Curry leaves are hugely popular in South Indian cuisine, and add a unique aroma.

Baby Corn – Selecting & Preparing

Look for baby corn that’s firm and bright white. Trim off the base and any tough parts before dicing.

Oils for Frying – Peanut vs. Vegetable Oil

Peanut oil is traditional and gives a great flavour, but vegetable oil works just as well. Just make sure it has a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the maida, corn starch, black pepper powder, and salt. Gradually add water, a little at a time, mixing until you form a thick, smooth batter. It should coat the back of a spoon nicely.
2. Add the diced baby corn to the batter, making sure each piece is evenly coated. Toss in the chopped curry leaves and mix well.
3. Heat the peanut or vegetable oil in a deep frying pan or wok over medium-high heat. Carefully add the battered baby corn pieces, being careful not to overcrowd the pan. Fry for 2-3 minutes per batch, until golden brown and crispy.
4. Remove the fried baby corn with a slotted spoon and drain on paper towels to remove excess oil.
5. In a separate pan, heat 1 teaspoon of oil. Sauté the minced garlic until fragrant, about 30 seconds. Add the diced onion, spring onion, and capsicum. Cook for about 2 minutes, until slightly softened.
6. Sprinkle the remaining black pepper powder and salt over the vegetables. Add the fried baby corn and toss everything together to combine.
7. Garnish with fresh coriander leaves and serve immediately while hot!

Expert Tips

A few little things to keep in mind for the perfect result.

Achieving Maximum Crispiness

Make sure the oil is hot enough before adding the baby corn. And don’t overcrowd the pan – frying in batches is key!

Preventing Batter from Being Too Thick or Thin

Add water gradually! You can always add more, but you can’t easily take it away. If it’s too thin, add a little more maida and corn starch.

Frying Temperature Control

If the oil isn’t hot enough, the baby corn will absorb too much oil and become soggy. If it’s too hot, it will burn on the outside before cooking through.

Balancing the Pepper & Salt

Taste as you go! Adjust the pepper and salt to your preference.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your oil.

Gluten-Free Adaptation (Using Rice Flour Blend)

Substitute the maida with a gluten-free rice flour blend. You might need to adjust the amount of water slightly.

Spice Level Adjustment – Mild, Medium, Hot

Reduce the black pepper for a milder flavour. Add a pinch of chilli powder or some finely chopped green chillies for extra heat. My friend, Priya, loves to add a dash of cayenne pepper!

Festival Adaptation – Diwali or Party Appetizer

This is a fantastic appetizer for Diwali or any party. You can even serve it with a side of mint chutney or sweet chilli sauce.

Serving Suggestions

Serve this crispy baby corn hot and fresh! It’s delicious on its own, or as part of a larger Indian spread. It pairs well with a cooling raita or a spicy chutney.

Storage Instructions

Honestly, this is best enjoyed immediately. However, you can store leftovers in an airtight container in the refrigerator for up to a day. Reheat in a preheated oven or air fryer to regain some of the crispiness.

FAQs

Got questions? I’ve got answers!

What is the best way to prevent the baby corn from sticking together while frying?

Don’t overcrowd the pan! Fry in smaller batches. Also, make sure the oil is hot enough.

Can I use frozen baby corn for this recipe?

You can, but it might not get as crispy. Thaw it completely and pat it dry before coating it in the batter.

What can I substitute for curry leaves if I can’t find them?

It’s hard to replicate the flavour exactly, but you can try using a combination of fresh basil and a tiny pinch of asafoetida (hing).

How can I make this recipe ahead of time?

You can prepare the batter and chop the vegetables ahead of time. Store them separately in the refrigerator. Fry the baby corn just before serving.

Is it possible to bake the baby corn instead of frying?

You can try baking it, but it won’t be as crispy. Toss the battered baby corn with a little oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.