Introduction

Crispy Chilli Babycorn: A Quick Appetizer is a crowd-pleasing appetizer that combines crunch, spice, and a burst of flavors in every bite. Perfect for parties, gatherings, or a simple evening snack, this dish is not just delicious but also incredibly easy to make at home.

Why You’ll Love This Recipe

• Quick & easy to prepare
• Uses simple pantry ingredients
• A perfect balance of spicy, tangy, and crunchy
• Great for vegetarians and kids alike
• Can be customized to suit your taste

Ingredients Needed

For Frying the Babycorn:

• 200g babycorn (cut into halves)
• ½ cup all-purpose flour
• ¼ cup cornflour
• ½ tsp baking soda
• 1 tsp black pepper powder
• ½ tsp salt
• ½ tsp red chili powder
• Water (as needed)
• Oil (for deep frying)

For the Chilli Sauce:

• 1 tbsp oil
• 1 tbsp garlic (minced)
• 1 tbsp ginger (finely chopped)
• 1 green chili (chopped)
• 1 small onion (sliced)
• ½ green bell pepper (sliced)
• 2 tbsp soy sauce
• 1 tbsp red chili sauce
• 1 tbsp tomato ketchup
• 1 tsp vinegar
• 1 tsp sugar
• Salt to taste
• Spring onions (for garnish)

Step-by-Step Cooking Instructions

Step 1: Preparing the Babycorn

• Wash and dry the babycorn thoroughly.
• Cut them into halves if they are too long.

Step 2: Making the Batter

• In a bowl, mix all-purpose flour, cornflour, baking soda, salt, black pepper, and red chili powder.
• Add water gradually to make a smooth batter (not too thick or thin).
• Coat each babycorn piece evenly with the batter.

Step 3: Frying the Babycorn

• Heat oil in a pan over medium-high heat.
• Deep fry the babycorn pieces until golden brown and crispy.
• Remove and drain excess oil on a paper towel.

Step 4: Preparing the Chilli Sauce

• Heat 1 tbsp oil in a pan.
• Add minced garlic, chopped ginger, and green chili. Sauté until fragrant.
• Toss in onions and bell peppers, stir-fry for 2-3 minutes.
• Add soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar.
• Mix well and cook until the sauce thickens slightly.

Step 5: Tossing It All Together

• Add the fried babycorn to the sauce.
• Toss well until each piece is coated evenly.
• Garnish with chopped spring onions and serve hot.

Tips to Get the Perfect Crispiness

• Always pat dry the babycorn before coating.
• Use chilled water for the batter to make it extra crispy.
• Double fry the babycorn for an ultra-crispy texture.
• Serve immediately to maintain crunchiness.

Variations to Try

• Honey Chilli Babycorn – Add 1 tbsp honey for a sweet-spicy twist.
• Garlic Butter Babycorn – Toss in melted butter and garlic instead of chili sauce.
• Cheesy Babycorn – Sprinkle grated cheese before serving.

Serving Suggestions

• Serve as an appetizer with mint chutney or schezwan sauce.
• Pair with fried rice or noodles for a complete meal.
• Enjoy as a party snack with a refreshing beverage.

Health Benefits of Babycorn

• Low in calories, making it a guilt-free snack.
• Rich in fiber, aiding digestion.
• Contains essential vitamins and minerals like Vitamin C and B-complex.
• A great source of antioxidants.

Common Mistakes to Avoid

• Soggy Babycorn – Avoid adding too much water to the batter.
• Not Draining Oil Properly – Always use a paper towel to soak excess oil.
• Overcooking in Sauce – Toss quickly to retain crispiness.

Frequently Asked Questions (FAQs)

1. Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can fry the babycorn in advance and toss in sauce before serving.

2. Can I air-fry instead of deep-frying?

Yes! Preheat the air fryer to 200°C (392°F) and cook for 10-12 minutes, shaking halfway.

3. What can I use instead of all-purpose flour?

You can use rice flour or chickpea flour for a gluten-free option.

4. How do I make it less spicy?

Reduce the amount of chili sauce and green chilies to make it milder.

5. Can I store leftovers?

Yes, store in an airtight container and reheat in an oven for best results.