History of the Baby Corn Fritters
The origins of Baby Corn Fritters can be traced back to India, where it is a popular snack served with green chutney or tomato chili sauce. It is believed that the dish is a variation of the traditional Indian pakora, which is made with a variety of vegetables coated with a chickpea flour batter and deep-fried until crispy.
Tips and Tricks for Baby Corn Fritters Recipe
To make the perfect Baby Corn Fritters, here are a few tips and tricks to follow:
- Make sure that the batter is smooth and lump-free to ensure even coating on the baby corn strips.
- Don't overcrowd the pan while frying the fritters as it may result in uneven cooking and sticking together of the fritters.
- Adjust the heat while frying to ensure that the fritters cook evenly and don't burn.
- Use a slotted spoon to remove the fritters from the oil to get rid of excess oil.
Tips for presenting the dish
To make the dish look more appealing, here are a few presentation tips:
- Serve the fritters with a side of green chutney or tomato chili sauce to add color and flavor to the dish.
- You can also sprinkle some chaat masala or lemon juice on top of the fritters to enhance their flavor.
- Arrange the fritters in a decorative platter and garnish with fresh herbs like coriander or mint leaves to make them more visually appealing.