Baby Corn 65

Baby Corn-65

This is an excellent snack which can be done in few minutes. Everyone tries to make crispy fries, but some times it turns out to be soggy. Mostly the ratio of the flour we mix is the key to make the fry crispy for little longer time. The ratio of flour can be used and prepared for both vegetables(potatoes, mushroom, cauliflower,paneer,tofu and non-veg 65(chicken) items.Making 65 is the first step and Manchurian is the next step, but both have to be eaten hot; only then you get the real taste.

Ingredients
Corn flour - 3 tbsp
Maida/All purpose flour - 1 tbsp
crushed pepper - 1/2 tsp
chilly powder or chilly sauce - as per spiceness
soy sauce - 1 tbsp or lemon juice - 1 tbsp
ginger garlic paste - 1 tsp
egg white - 1 no.(optional, here i didnt use; if used it is much crispy and tasty)
salt to taste
oil for frying
Baby corns-5-6nos

Preparation
Clean and cut baby corns diagonally

Mix corn flour, maida, crushed pepper,chilly, soysauce, ginger garlic paste,egg white , salt and water to a thick batter consistency.At hotels and fast food restaurants, they add red food colour to the batter. Though it looks colourful, it is not advisable to used food colour; I didnt use it here.

Heat oil in a pan. When hot, dip the corn slices and drop it in the oil carefully.

When the corn turns in golden brown, turn it to the other side and fry.

Place it on a tissue to remove excess oil.Serve it hot with chilly sauce and tomato sauce.Tastes excellent especially on a rainy evening.