Baby Corn Pepper Fry
Baby corn pepper fry- an easy side dish for you that is vegan, gluten free and super delicious. Pair this Asian style fry with your fried rice, noodles or just serve as snack with drink of your choice. How ever you choose to serve, this baby corn fry is sure to please everyone’s palate. Here is how to make easy baby corn pepper fry with step by step photos.
Servings: 3
Calories: 198kcal
Ingredients
For Frying the baby corns
- 20 baby corns
- 3 tablespoons rice flour
- 1 tablespoon plain flour
- 1/2 teaspoon pepper powder
- salt to taste
- oil for frying
To make baby corn pepper fry
- 2 tablespoons sesame oil
- 1/2 teaspoon cumin seeds
- 1/2 cup chopped onions
- 1 cup chopped bell peppers
- 3/4 teaspoon pepper powder
- salt to taste
- 2 teaspoons lemon juice
Instructions
- Peel the baby corns and remove the feathers thoroughly. Chop them as required.
- Bring a big pot of water to a rolling boil. Add salt and turmeric powder. Mix well and add the chopped baby corns.
- Blanch for five minutes. Drain and let dry for few minutes
- Combine the blanched baby corns, plain flour, rice flour, salt and pepper powder in a bowl. Mix and toss well. Do not add water.
- Heat oil in a pan. Slide the batter coated corns into the hot oil.
- Fry until golden and crispy. Set aside.
- Heat 2 tablespoons sesame oil in a pan or wok.
- Add cumin seeds, chopped onions and saute well till onions turn soft.
- Add chopped bell pepper and mix well.
- Next add pepper powder and salt to taste. Saute in high flame for 6-7 minutes.
- Add the fried baby corns and toss quickly.
- Serve with a squeeze of lemon juice.
Notes
- You can use corn flour instead of rice flour but rice flour retains the crispiness for long time
- You can double or triple the recipe
Nutrition
Serving: 3g | Calories: 198kcal