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Author Notes: I had similar fritters made from baby corn in one of the restaurants in India. I have been making these fritters for appetizer and it’s a favorite among friends and family. —Kalpana
Makes 15 to 17
- 16 ounces can of baby corn
- 1 1/2 tablespoons Thai red curry paste
- 2 inch piece of ginger, finely minced
- 5 to 7 tablespoons chickpea flour
- 2 tablespoons cilantro, finely chopped
- 2 thinly sliced scallions, white & green parts seperated
- 1/4 teaspoon salt
- canola or peanut oil for frying
- Drain baby corns, rinse in cold water and sliced into half. For large baby corn, first cut into half and then slice into half. Transfer into large mixing bowl.
- Add curry paste and ginger to baby corn. Stir everything so that corn pieces are coated with curry paste evenly. Start adding chickpea flour one tablespoon at a time and mix everything. Once corn pieces are evenly coated with chickpea flour stop adding more flour. If the mixture feels too dry add water gradually and mix everything to form thick batter. The consistency of batter should be such that when you scoop four to five pieces of corn with small ice cream scoop or a spoon it stays to gather to form a fritter. Make adjustment accordingly with flour and/or water so that fritters can be formed.
- Heat oil for frying. Drop few fritters into hot oil with small ice cream scoop or with two small spoons and fry until golden brown. Drain excess oil on a paper towel.
- Garnish with green tops of scallions and serve hot with duck sauce.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends