12 babycorn, skinned and cut into 4 pieces, vertically
1 cup besan/ lentil gram flour
2 tsp rice flour
1/4 tsp baking soda (optional)
1/2 tsp red chili powder
1/2 tsp salt
1/4 tsp jeera/cumin seeds
2 cups or less, water
3 cups vegetable oil, to deep fry
Add oil to a frying pan and set on medium heat. In the meantime, in a mixing bowl, add besan, salt, chili powder and jeera seeds. Stir to combine.
Take a Tbsp of hot oil from the deep fry pan and pour it over the dry flour mixture, The oil will foam on the flour. This adds a crisp texture to the fritters. Stir to combine.
Add water to the flour mixture, a little at a time and mix to form a batter of thin yogurt or pudding consistency.
Add a few drop to the oil, to see if it sizzles. if it does, we are good to fry. Dip the cut baby-corn in the batter and slowly lower it to the hot oil. Repeat until the frying pan is about three-fourths full.
Let the corn cook until golden brown, flip it over gently to cook the other side. Once it looks golden and crisp, remove and place on a plate of tissue. Let the excess oil drain; Devour hot with tomato ketchup, enjoy!