Crispy Baby Corn Fritters


Crunchy and tasty, these perfectly golden-coloured Baby Corn Fritters are a sight to behold and a treat to bite into!

Time: 15 minutes.


  • Babycorns 8
  • Refined flour (maida) ½ cup
  • Oil for deep-frying
  • Cornflour/ corn starch 1 tablespoon
  • Red chilli powder 1 teaspoon
  • Salt to taste
  • Buttermilk as required


  • Heat sufficient oil in a kadai.
  • Combine refined flour, cornflour and red chilli powder in a bowl and mix well. Add salt and mix well.
  • Add sufficient buttermilk and little water and whisk well into a thick smooth batter.
  • Slit babycorns lengthwise into halves, dip each half in the batter and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
  • Serve hot with tomato ketchup.