DEEP-FRIED BABY CORN
- 27 February 2019
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Just as much as braai is a South African tradition, the sides served with this favourite pastime have become culinary traditions in their own right. The braai broodjie, garlic loaf, pap, potato salad, corn on the cob…
Always looking for interesting ways with everyday food, the Leopard’s Leap Culinary team has come up with deep-fried baby corn as an alternative side to the braai – and even as a delightful snack before the braai! Serve it with a spicy mayonaisse and a glass of Leopard’s Leap Classic Chardonnay.
Deep-fried Baby Corn Recipe
500 g baby corn, cut in halves lengthwise
1 green chilli, finely chopped
5 curry leaves, finely chopped
1 tablespoon coriander leaves, finely chopped
salt to taste
3 tablespoons chickpea flour
1 teaspoon red chilli powder
1 tablespoon corn-flour
2 teaspoons water for mixing
sunflower oil for deep-frying
- In a mixing bowl, place baby corn strips, green chilli, curry leaves, coriander leaves and mix gently.
- Add chickpea flour, salt, red chilli powder, corn-flour and mix gently with a spoon.
- Add water to the mixture, to obtain a wet (not runny) consistency. If runny, add more chickpea flour to thicken.
- In a small saucepan, heat oil for deep-frying.
- Using a spoon, gently slide the baby corn strips into the hot oil, 4 or 5 at a time.
- Fry until the strips are lightly golden. Turn, to fry both sides evenly.
- Remove strips from oil and drain on a paper towel.
- Serve hot with chipotle aioli (see below).
1 cup mayonnaise
½ tbsp chipotle seasoning
1 tbsp tomato paste
1 Tbsp Tabasco® Chipotle Pepper Sauce
Juice of 1 lime
Mix all the ingredients together in a small bowl.
Add additional seasoning and Tabasco to taste—more means a spicier sauce.
Place in the fridge for 30 minutes or more to allow the flavours to develop.
Keeps in the fridge for up to 5 days.