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Baby Corn Salt and Pepper Fry Recipe

Baby Corn Salt and Pepper Fry Recipe – A simple baby corn appetizer perfect for parties. Deep fried baby corn tossed with garlic and pepper. Recipe with step by step pictures.

  • Total Time: 25 mins
  • Yield: 3 servings 1x



Deep Frying Baby Corn

  • 2 tablespoon maida (all purpose flour)
  • 2 tablespoon corn starch
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon salt
  • 3 sprigs curry leaves, finely chopped
  • 200 grams baby corn, diced
  • Peanut oil / Vegetable oil to deep fry

For tempering

  • 1 teaspoon peanut oil / Vegetable oil
  • 5 cloves garlic, minced
  • 1 onion, diced
  • 2 sprigs spring onion, chopped
  • 1 capsicum, diced
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon salt
  • 2 sprigs coriander leaves, chopped


  1. Take a bowl and add in the maida (all purpose flour) and corn starch. Add in the black pepper and salt. Add a couple of tablespoon of water and make it into a slightly thick batter.
  2. Add in the diced baby corn. Toss the corn well so it adheres well to the batter.
  3. Chop some curry leaves and add it to the batter. Curry leaves adds a nice flavour to the recipe. Toss well to coat.
  4. Heat oil in a pan/kadai in high flame. High flame works well for frying baby corn. When the oil is hot, drop in the corn one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the corn.
  5. When the corn is cooked (the bubbles have subsided), remove from oil.
  6. Drain on a paper napkin. Set aside.
  7. Heat oil in a pan and add in finely minced garlic to the pan. Add in the spring onion, diced onion and capsicum. Saute for a couple of minutes.
  8. Add in the black pepper powder and salt. Add in the fried baby corn. Toss well to coat.
  9. Finally add in the chopped coriander leaves. Remove from heat.
  10. Serve hot.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Appetizer
  • Cuisine: Tamilnadu
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