Crispy fried baby corn tossed in a tangy, savory, and slightly spicy Manchurian sauce. A popular Indo-Chinese appetizer that's perfect for parties or as a delicious evening snack.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
297cal
4gprotein
26gcarbs
21g
Ingredients
250 g Baby Corn (Trimmed and halved lengthwise)
0.25 cup All-Purpose Flour (Also known as Maida)
0.25 cup Corn Starch (For the batter)
1 tsp Ginger Garlic Paste
0.5 tsp Black Pepper Powder (For the batter)
0.75 tsp Salt (Divided: 0.5 tsp for batter, 0.25 tsp for sauce)
Crispy, tangy baby corn Manchurian, perfectly spiced! A delightful, energy-giving snack for all.
This indo_chinese and hyderabadi dish is perfect for breakfast or snack. With 297.42 calories and 3.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
5 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 whole Green Chilli (Slit or finely chopped)
1 medium Onion (Cut into 1-inch cubes or petals)
1 medium Capsicum (Cut into 1-inch cubes)
2 tbsp Soy Sauce (Use light soy sauce)
1 tbsp Red Chilli Sauce (Adjust to your spice preference)
1 tbsp Tomato Ketchup
1 tsp Rice Vinegar
0.5 tsp Sugar (To balance the flavors)
2 tbsp Spring Onion Greens (Finely chopped, for garnish)
Instructions
1
Prepare Batter and Baby Corn
In a mixing bowl, whisk together the all-purpose flour, corn starch, ginger-garlic paste, 0.5 tsp salt, and black pepper powder.
Gradually add about 1/2 cup of water while whisking continuously to form a smooth, lump-free batter. The consistency should be thick enough to coat the back of a spoon but not overly thick.
Add the halved baby corn pieces to the batter and toss gently to ensure they are evenly coated.
2
Deep Fry the Baby Corn
Heat 2 cups of oil in a wok or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
Carefully slide the batter-coated baby corn pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 4-5 minutes, turning occasionally, until they are golden brown and crispy.
Using a slotted spoon, remove the fried baby corn and place them on a wire rack or a plate lined with paper towels to drain excess oil.
3
Prepare the Manchurian Sauce
In a separate large wok or pan, heat 2 tbsp of sesame oil on high heat until it is very hot.
Add the finely chopped garlic, ginger, and green chilies. Stir-fry for about 30 seconds until they become fragrant.
Add the diced onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly cooked but still retain their crunch.
4
Combine and Serve
Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp of salt to the wok. Stir well and allow the sauce to bubble for about a minute.
Immediately add the fried baby corn to the sauce in the wok.
Toss everything together quickly and gently for about 30-60 seconds, ensuring each piece of baby corn is evenly coated with the sauce.
Turn off the heat, garnish with freshly chopped spring onion greens, and serve immediately to enjoy maximum crispiness.
