Tossed Baby Corns
Baby Corns are commonly used in snack recipes. Chef Rahul Banerjee flavours Baby Corns with honey lemon sauce. This is an easy-peasy recipe. Do try this at home and enjoy with your family and friends.
Tossed Baby Corns

- 1

Cooking Time

-20-22 Min


- Medium

Preparation Time

- 10-12 Min


  • 7-8 Baby Corns
  • 2 tbsp Corn Flour
  • 1 tbsp Rice Flour
  • 1 tsp Black Pepper Powder
  • Salt to taste
  • Pinch of Red Chilli Powder
  • Oil to deep fry
  • FOR To Make the Honey Lemon Sauce
  • 2 tbsp Oil
  • 1 tbsp chopped Ginger
  • 1 tbsp chopped Green Chillies
  • 2-3 cloves Garlic
  • 1 sliced Onion
  • 1 tbsp Soya Sauce
  • 2 tbsp Tomato Ketchup
  • Pinch of Sugar
  • 2-3 tbsp Honey
  • Salt to taste
  • 1 tbsp Lemon Juice


  1. 1

    Cut the baby corns into half and put them into a mixing bowl.
  2. 2

    Add corn flour, rice flour, salt & pepper and red chilli powder to the baby corns.
  3. 3

    Mix all the dry ingredients together with little bit of water.
  4. 4

    Heat the oil & deep fry the baby corns till they are crispy and golden brown.
  5. 5

    To make the Honey Lemon sauce – heat little bit of oil in a pan and add chopped ginger, green chillies, garlic, onions and sauté them.
  6. 6

    Now add the soya sauce, tomato ketchup, sugar, honey and stir again.
  7. 7

    Add the crispy fried baby corns to the sauce, add salt as per taste and toss them.
  8. 8

    Add some lemon juice and put off the flame.
  9. 9

    Garnish with spring onions and serve hot.
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