Information was not at all handy at that time! However, we knew about corn (jake amra boli ‘Bhutta’) and roasted corn of the cobs was one of our favourite snack. We didn’t know about boiled sweet corn with the choice of multiple flavours.
I first came to know about baby corn in Chennai I think during my college days. I had them in couple of Chinese restaurants. And much later I started using in my cooking when I was in Goa for my job.
No I never made a fancy dish out of baby corn at that time because I had no clue how to prepare it and moreover I had no time for experimenting. Those days my one pot meal khichdi saved my days in the morning. Cut all the veggies add it to rice and lentil add on spices and whistle in the pressure cooker. Serve myself with a dollop of ghee and then just walk through the lanes behind the Panjim church and catch the 8:35 am bus. Nostalgic!
I used to add baby corn in to dal and it satisfied my taste buds. I rarely buy baby corn in my house as no one prefers it much. Since the little one is a foodie and loves to experiment and taste different foods (just like me, my traits 😉) one day she picked up the baby corn packet from the vegetable shop and said how cute those veggies are, Mumma can we take them home?. I was like why not and out those baby corns I made these fritters. Before heading to the recipe let’s learn few things about baby corn which I was going through while drafting this post.
What is Baby Corn?
The scientific name of baby corn is Zea mays L. and it is a famous vegetable in Asia. Baby corn can be consumed raw or cooked and it is sweet in taste.
What is the difference between corn and baby corn?
Baby corn is also a cob of maize however, it is harvested at an early stage when the stalks are small and immature. Baby corn ears are small in size and ranges from 4.5 to 10 cm. They are hand picked immediately after the emergence of the corn silks from the ear tips or a few days later.
What are the health benefits of baby corn?
According to a research the baby corn is rich in nutrient which includes protein, dry matter, vitamin A and vitamin C. It has 0% fat and also has other vitamins and minerals. It does not have fat and low in carbs hence this is good for weight loss.
Use and production of Baby corn
Baby corn is widely used in Asian dishes especially in Thai and Chinese cuisine. Baby corn is largely produced in Thailand, Taiwan and Indonesia. However, fresh baby corn is not available in U.S. and you can get the canned variety.
Let’s check out the recipe of baby corn fritters. Do you eat baby corns? If yes how do you use them. Though I get them rarely but I do add in fried rice or noodles and baby corn adds and extra crunch and sweetness to the dish.
Baby Corn Fritters / Baby Corn Pakoda
Baby Corn – 1 cup, vertically cut the into two pieces
Maida/All Purpose Flour – 1 cup + for dusting
Corn Flour – 1/4 cup
Salt to taste
Red Chilli Powder – 1/2 teaspoon
Baking Soda – a pinch
Garlic Paste – 1/2 teaspoon
Black Salt – 1/2 teaspoon
Chaat masala Powder – 1/2 teaspoon
Refined oil – 2 to 3 cups for deep frying
1. Take the baby corns, wash them and pat dry and vertically cut them in to halves and keep aside.
2. Now take maida, corn flour, salt, red chilli powder, garlic paste and add a pinch of soda to make a smooth batter with addition of required batter. Batter should not be runny or too thick.
3. Heat oil in a wok/pan and add a teaspoon of hot oil into the batter and mix it well.
4. Dust the baby corn in refined flour and dip in the batter and deep fry in hot oil under medium flame until it is golden in colour.
5. Take them out in a kitchen towel to soak the excess oil and sprinkle black salt and chaat masala on top and serve with tea/coffee or ketchup/chutney.