Thursday, June 28, 2012

Baby-Corn & Capsicum Crispies

It was just another weekday evening. We were back from work a bit tired and hungry. With not much time and patience to work up some ellaborate recipe, but with an urge to munch on something fun and a grumbly tummy, I scanned the fridge to look for easy-to-cook evening snack ideas. The packet of fresh little baby-corns smiled up at me as if calling out 'pick me.. pick me!' :D

'Yes, baby-corn it shall be' I thought to myself and picked up the packet along with a lone capsicum sitting alongside. In less than 15 mins, we were enjoying these cripies, sipping away hot coffee alongside. What a perfect evening! :)


Capsicum - 1
Baby-corn - 5-6
Gram flour - 2 tsp
Rice flour - 4 tsp
Corn flour - 2 tsp
Red chilli powder - 1 tsp
Oil – For frying
Salt – to taste
  • Slit capsicum lenght wise into thin slices and dice baby corn into 1 inch pieces.
  • Put the sliced capsicum pieces and add gram flour and half quantities of rice flour and corn flour, a pinch of salt, a little red chilli powder a sprinkle of water. Mix well.
  • Let it rest for a while.
  • In another bowl, add in the diced baby-corn and prepare a similar mixture of the remaining rice flour, corn flour and red chilli powder with a pinch of slat and water. Mix well and let it rest.
  • Heat oil in a frying pan.
  • Once the oil is boiling hot, deep fry the sliced capsicum and baby-corn in seperate batches untill they turn golden brown.
  • Line 2 serving bowls with tissue papers and transfer the fried capsicum an baby-corn to drain excess oil.
  • Let them rest for 2 minutes and then remove the tissue papers and serve hot with tomato ketchup or mayonnaise and a cup of hot coffee or tea!


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