About:

Baby corn fingers are refreshing and healthy change for potato crisps. Baked baby corn fingers is quick to make and healthy to eat. It can be served as a starter/mid-meal snack.

They are usually deep fried as a variation have Baked them. For baking different methods are used like marinating etc., for crispiness have used Rice and corn flour. As a vegan options have used coconut milk.

Serves: 2-3
Preparation time: 15 minutes
Cooking time: 15 minutes (For Babycorn)
Baking time: 25 minutes

Ingredients

• Fresh Baby corn-10-12
• Corn flour-1tbsp
• Rice flour-2tbsp
• Plain flour – 2tbsp
• Salt-as per taste
• Chilli powder/paprika-1tsp
• Garlic paste-1tsp
• Coconut milk-as required for batter (about 3-4tbsp)
• Oil-to spray

For coating:

• Bread crumbs – ½ cup
• Italian herbs – as per taste

Method:

• Wash and trim the edges of baby corn then cook for 10-12mins in a boiling water .drain completely and dry on a kitchen towel/tissue and set aside
• Pre-heat the oven for 200deg c. line the baking tray.
• In a mixing bowl add rice flour, corn flour, plain flour,salt, chilli powder/paprika mix well and sprinkle little by little coconut milk to form thick dropping consistency paste.
• In another bowl combine bread crumbs and dried herbs and keep it aside
• Coat each baby corn in batter and roll it in bread crumbs and place it on a prepared baking tray
• Place coated baby corn on the lined baking tray and make sure not to overlap each other, spray some oil on each and bake for 20-25min/until golden brown turning halfway.

Serve hot with spicy Tomoato Chilli Sauce (Recipe link).

Note:

• If calorie is not a concern can deep fry this for more crispier.
• As an alternate option to baking just shallow fry marinated baby corn in the pan until golden brown by drizzling some oil.
• You can even use buttermilk/yogurt instead of coconut milk for the batter.
• Spices can be added as per choice

I am bringing this to Annie’s VVLP#22; Kimmy’s HVF#23