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Ingredients
100 gm baby corn-husked
A plastic/paper bag - with 1 tbsp flour and 1/4 tsp black pepper
For the Batter:
1/4 cup flour
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp salt or to taste
1 egg-separated oil for deep frying
100 gm baby corn-husked
A plastic/paper bag - with 1 tbsp flour and 1/4 tsp black pepper
For the Batter:
1/4 cup flour
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp salt or to taste
1 egg-separated oil for deep frying
Cooking Style
Put the corn into the bag. Shake to coat well. Mix flour, salt and egg yolk and blend to a thickish batter adding water, if need be. Heat the oil for frying and whip the egg whites to stiff peaks and 'fold' into the batter. (this has to be done just before frying so that the egg whites do not settle down).
When the oil is hot (a drop of batter dropped in should come up at once), dip corn, one at a time into the batter and drop into the hot oil. Turn over and lower heat and let fry to a golden brown.
Transfer on to an absorbent paper. Increase the heat a few seconds before adding the new lot.
Put the corn into the bag. Shake to coat well. Mix flour, salt and egg yolk and blend to a thickish batter adding water, if need be. Heat the oil for frying and whip the egg whites to stiff peaks and 'fold' into the batter. (this has to be done just before frying so that the egg whites do not settle down).
When the oil is hot (a drop of batter dropped in should come up at once), dip corn, one at a time into the batter and drop into the hot oil. Turn over and lower heat and let fry to a golden brown.
Transfer on to an absorbent paper. Increase the heat a few seconds before adding the new lot.
|
Ingredients
100 gm baby corn-husked
A plastic/paper bag - with 1 tbsp flour and 1/4 tsp black pepper
For the Batter:
1/4 cup flour
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp salt or to taste
1 egg-separated oil for deep frying
100 gm baby corn-husked
A plastic/paper bag - with 1 tbsp flour and 1/4 tsp black pepper
For the Batter:
1/4 cup flour
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp salt or to taste
1 egg-separated oil for deep frying
Cooking Style
Put the corn into the bag. Shake to coat well. Mix flour, salt and egg yolk and blend to a thickish batter adding water, if need be. Heat the oil for frying and whip the egg whites to stiff peaks and 'fold' into the batter. (this has to be done just before frying so that the egg whites do not settle down).
When the oil is hot (a drop of batter dropped in should come up at once), dip corn, one at a time into the batter and drop into the hot oil. Turn over and lower heat and let fry to a golden brown.
Transfer on to an absorbent paper. Increase the heat a few seconds before adding the new lot.
Put the corn into the bag. Shake to coat well. Mix flour, salt and egg yolk and blend to a thickish batter adding water, if need be. Heat the oil for frying and whip the egg whites to stiff peaks and 'fold' into the batter. (this has to be done just before frying so that the egg whites do not settle down).
When the oil is hot (a drop of batter dropped in should come up at once), dip corn, one at a time into the batter and drop into the hot oil. Turn over and lower heat and let fry to a golden brown.
Transfer on to an absorbent paper. Increase the heat a few seconds before adding the new lot.
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