Love snacking on crispy fritters? Baby corn fritters are the ultimate crunchy snack that pairs perfectly with tea or as a party appetizer. These fritters are golden, crispy, and mildly spiced, with a coating that stays crunchy long after frying. With simple ingredients like flour, cornflour, and rice flour, this recipe is easy to follow and delivers maximum crispiness. Let’s dive into the step-by-step process to make these crispy baby corn fritters at home!

Let me be honest, usually when I shoot, not all the recipes will be finished within minutes. But when I made these crispy baby corn fritters, we all had to fight till the last piece! They were perfect, crisp, and the dip was so yummy—truly a perfect match. This is a refined tested multiple times and foolproof recipe and my go-to for any fritters, but I made it for baby corn for the first time, and we all loved it!

Let’s Talk About Ingredients

• Baby Corn: Fresh baby corn works best for this recipe. Cut into thin strips, resembling French fries. Baby corn provides a natural sweetness and crunch.
• Flour (Maida): This acts as the base of the batter, giving the fritters a firm structure.
• Cornflour: Adds crispiness to the fritters, making the exterior light and crunchy.
• Rice Flour: Helps in making the fritters extra crispy and golden. Rice flour is key to achieving that crunch we love in fritters. too much added will spoil the crispiness. its generally half the quantity of the rice flour
• Generally this is what i follow for fritters: Maida : Corn flour : Rice flour ratio is 1 : 1 : 1/2
• Chaat Masala: Adds a tangy, spicy kick. You can experiment with other masalas for different flavors, like garam masala or mixed herbs. Adding Chaat Masala gives a kurkure kick. Replace it with
  • garam masala for indian flavour
  • mixed herbs for italian flavour
  • minced Garlic &
    red chilli flakes for chinese flavour
• Baking Soda: Baking soda is added to fritters to make them light and crispy. When mixed with wet ingredients, it reacts and releases carbon dioxide, creating bubbles in the batter. These bubbles help the fritters puff up, making them airy and less dense. It also aids in browning, giving the fritters a nice golden colour.
• Oil: Use a neutral oil like sunflower or vegetable oil for frying. Ensure the oil is hot enough to give the fritters the right amount of crispiness without absorbing too much oil.

Detailed Recipe

Video Recipe

Ingredients

Dry Ingredients

• Maida – 3 tbsp
• Corn Flour – 3 tbsp
• Rice Flour – 1.5 tbsp
• Sugar – 1/2 tsp
• Black Pepper Powder – 1/4 tsp
• Chilli Powder – 1/4 tsp
• Salt – 1/2 tsp
• Baking Soda – 1/2 tsp
• Chaat Masala (optional) – 1/4 tsp

For Baby Corn Fritters

• Baby Corn – 8-10 (cut into thin strips)

For Dip

• Tomato Sauce – 2 tbsp
• Chilli Flakes – 1 tbsp
• Sugar – 1 tsp
• Chilli Powder – 1/4 tsp

Instructions

Step 1: Prepare the Dry Batter Mix

• In a large mixing bowl, combine maida (all-purpose flour), corn flour, rice flour, sugar, black pepper powder, chilli powder, salt, baking soda, and chaat masala. Mix all these dry ingredients thoroughly to ensure even distribution of spices and raising agents. The rice flour will add a nice crunch, and the baking soda will help create lightness in the fritters once fried.

Step 2: Make the Batter

• Begin adding water to the dry mix a little at a time, stirring continuously. You want the batter to be thick enough to coat the baby corn well but runny enough to fall off the spoon easily. The consistency should be slightly thicker than pancake batter. This will ensure the fritters are crispy on the outside and fully cooked inside. If the batter becomes too thin, add a little more flour to adjust the consistency.

Step 3: Prepare the Baby Corn

• Take the baby corn and cut each one in half horizontally. Then, slice each half into thin strips, much like French fries. This ensures they cook quickly and evenly, while also providing maximum surface area for the batter to adhere to.

Step 4: Test the Oil Temperature

• Heat oil in a deep frying pan or kadai over medium heat. To test if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles immediately and floats to the top, the oil is ready for frying. If the batter sinks or doesn’t sizzle, allow the oil to heat further. Ensuring the oil is at the right temperature is key to achieving crispy fritters without them absorbing too much oil.

Step 5: Coat and Fry the Baby Corn

• Once the oil is hot, take the cut baby corn and dip each piece into the batter. Make sure each strip is fully coated with the batter. You can use a spoon or fork to handle the coated baby corn to avoid messy hands.
• Drop the coated baby corn pieces one by one into the hot oil. Be careful not to overcrowd the pan, as this will lower the oil temperature and make the fritters soggy. Fry only a few pieces at a time to maintain the temperature of the oil and ensure an even, crispy fry.

Step 6: Fry Until Golden Crispy

• Stir the fritters occasionally to ensure they cook evenly on all sides. The sizzling sound will reduce as the fritters fry. Keep an eye on the color – you’re looking for a golden brown, crispy texture. The frying process should take about 4-5 minutes per batch, depending on the heat of the oil.
• Once the baby corn fritters are golden and crispy, use a slotted spoon to remove them from the oil. Drain the excess oil by placing the fritters on a paper towel-lined plate.

Step 7: Prepare the Dip

• While the fritters are cooling slightly, prepare the dip by combining tomato sauce, chilli flakes, sugar, and chilli powder in a small bowl. Mix well until the sugar dissolves. You can adjust the spiciness of the dip by adding more chilli flakes if desired.

Step 8: Garnish and Serve

• Serve the crispy baby corn fritters hot, accompanied by the sweet and spicy dip. For added flavor, garnish with raw onions and freshly chopped coriander leaves. These fritters are best enjoyed fresh when they’re still crispy and hot.

Step Pics

take all the dry ingredients mentioned in a bowl

mix it well

add water little at a time

mix it

add more water

mix it until well blended. batter has to be runny but sticky at the same time

You can find bubbles on batter within a few minutes

Heat the oil and drop a small drop of batter into it

it should sizzle immediately which means oil is hot

put a baby corn in the batter

coat it on all sides and take out with spoon or fork

drop the baby corn coated in batter in hot oil

cook until golden and crisp

serve it with dip, coriander leaves, raw onions and lemon wedges.

for the dip: i have mixed together tomato sauce, crushed red chilli/red chilli flakes, red chilli powder and sugar. adjust these quantities according to your taste. this is a balanced one. sweet spicy and tangy dip perfect for the crispy fritters.

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Expert Tips

• Chaat Masala Variations: While chaat masala adds a tangy flavor to the fritters, you can experiment by replacing it with garam masala for a traditional Indian flavor, mixed herbs for an Italian twist, or minced garlic and red chilli flakes for a Chinese-style fritter.
• Fry in Small Batches: Avoid overcrowding the frying pan, as this will lower the oil temperature and result in soggy fritters. Fry only a few pieces of baby corn at a time to ensure maximum crispiness.
• Batter Consistency: The batter should be thick enough to coat the baby corn pieces but slightly runny to allow for easy dropping into the hot oil. If it’s too thick, the fritters may become heavy and doughy; if it’s too thin, the coating will not stick properly.
• Baking Soda Magic: Adding baking soda to the batter helps the fritters puff up by creating tiny air bubbles during frying. It also enhances the crispiness and gives the fritters a golden-brown finish.

Crispy Baby Corn Fritters Recipe Card