Organic Baby Corn Harvest-to-Table!
Have you even tasted fresh BabyCorn? Once you have tasted fresh BabyCorn, you'll never go back to eating canned ones. BabyCorn is a miniature corn grown from specialty corn seeds and harvested as soon as silks arrive on the cob throughout summer (June to August). While popular in Asian and Indo-Chinese cuisine, it can be creatively used in pretty much any cuisine. It is crisp tasty vegetable that can be used raw in salads, stir fried, grilled, sauteed, deep fried, added to soups and curries. Despite Northern California being a melting pot of fusion cuisine, I have not seen fresh BabyCorn in the markets. So I decided to venture out to grow it in my own backyard and viola! It is super delicious and more importantly a heart healthy vegetable that is rich in fiber, Vitamin A, Vitamin C, Iron and low in sugar. Read more on Nutritional Value of BabyCorn
Recipes
BabyCorn 65, South Indian Fritters
Ingredients
12 BabyCorn cobs (if the cobs are big, slice into half or quarters vertically)
1 tsp each of chickpea flour (or, all-purpose flour), corn flour, rice flour
1/2 red chili powder (reduce or increase per taste)
1/2 tsp ginger-garlic paste
1/2 tsp of garam masala
1 tsp chopped curry leaves
salt to taste
water to mix
Oil to fry ( Canola or Light Olive)
Method:
Mix all dry ingredients, stir in water little at a time making it a batter of dipping consistency without lumps. Heat Oil in a deep wok until smoking temperature and keep on medium-hot flame. Dip the corns one by one into the batter and deep fry them to a golden color. Enjoy!
More recipes to be added over time.
Readers, please feel to add your recipes in comment section.
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