Baby Corn - 1 15oz. can, rinsed and drained and chopped into 2" pieces (or use 8~10 fresh baby corns that are blanched) All purpose flour - 3tbsp Corn Starch - 2tbsp Ginger-garlic paste - 1tsp Red Chili powder - 1tsp Salt & Pepper - to taste
For the Pepper Fry: Green Pepper - 1 medium, chopped into 1" pieces Red Pepper - 1 medium, chopped into 1" pieces Yellow Pepper - 1 medium, chopped into 1" pieces Scallions/ Green onions - 5~6, chopped
Ginger - 1" piece, grated
Garlic - 2~3 cloves, minced
Green Chilies - 1~2, finely chopped (optional)
Tomato Ketchup - 2tbsp Low sodium Soy sauce - 1tbsp Green Chili sauce - 1tsp (add more if you like spicy food) Rice Vinegar (or any other mild vinegar) - 1tsp Salt & Pepper - to taste
Method:
- Make the Baby Corn Fritters/ Pakoras: In a mixing bowl, combine flour, corn starch, ginger+garlic paste, red chili powder, salt and pepper. Add enough water to make a thick batter. Add the baby corn and toss around to coat with the batter evenly.
- Heat oil in a small wok or pan for deep frying; add the baby corn in batches and cook till the coating is cooked. Remove with a slotted spoon onto a paper towel lined plate.
- Once all the baby corn are fried once, return them to the hot oil and fry them again until golden on all sides. Frying them 2 times makes the pakora/ fritters crisp and crunchy.
- To make the Baby Corn Pepper Fry: Heat 2tbsp oil in a large saute pan; add the ginger and garlic and cook till golden and fragrant.
- Next add the chopped peppers and green chilies (if using). Cook on medium high flame until the peppers are crisp tender.
- Add tomato ketchup, soy sauce, green chili sauce, rice vinegar, salt and pepper. Mix well and add cook for 1~2 minutes.
- Finally just before serving, add the fried baby corn fritters and cook for 1~2 minutes for the flavors to mingle. Garnish with chopped scallions and serve immediately.