Babycorn Fritters

Babycorns: we just love them. Chopped in soups, stir fried with veggies, tossed in sauce, with noodles...they are good with all. Babycorn fritters have been my favorite since childhood. These were one of the popular appetizers at an Indo-Chinese restaurant in Mumbai more than 15 years back, and we would never fail to order and enjoy them. Infact I started making babycorn fritters at home too. Fresh babycorns became readily available in Indian markets. Almost every vegetable vendor sold fresh, tender babycorn in husks. Whenever we had guests over for dinner, this would be our quick and creative appetizer to serve. Buy babycorns in bulk, remove the husk, dip in the batter and fry: so easy!! My mom's favorite babycorn dish!

My in-laws too love them!! While they are here visiting us, it is time to make their favorite dishes. Yes, made everyone's favorite fritters with our Indochinese dinner.

This snack/appetizer is perfect for parties. Use a skewer and a theme mug to serve in style!

Fresh or canned babycorns.
I have never found fresh babycorns in America, so I always go with canned ones. 

Gently insert 1-2 inch skewers into each of the baby corns. You could also use toothpicks.

In a cup or a bowl: Mix 1/2 cup all purpose flour/maida, 3 tbsp. rice flour, and 1 tbsp. cornstarch.

Add 1/2 tsp. salt and around 3/4 cup water to make a thick batter. Mix well to get rid of any lumps formed. Add 1/2 tsp. ground pepper.

Ready to fry!

Skewers or toothpick makes it easy to dip babycorn into the batter and fry.

Dip each babycorn into the batter and fry in hot oil till they turn golden brown and crisp.

Crispy fried babycorn fritters ready to be served immediately. 

Sprinkle some chat masala over each of the fritters.

To keep the fritters crisp for the party, re-fry them when your guests are about to arrive. That way fritters remain crisp for longer time.

Use a fancy mug and serve in a fun and interesting manner.

Make them soon and post a picture on my Facebook page.

Enjoy!!

Quick Shopping List to make Babycorn fritters:

1 can whole babycorns (16-20 pieces)

1/2 cup all purpose flour/maida

3 tbsp. rice flour

1 tbsp. cornstarch

1/2-3/4 cup water to make batter

1 tsp. salt

1/2 tsp. pepper powder

Oil for frying

Chat Masala to sprinkle

 

American Chopsuey

It has been years since I had made these delicious crisp noodles as the bed for veggies cooked in sweet sauce. Yes, our famous Indo-Chinese style American Chopsuey. I am sure all Indians out there would recognize this dish.

While I was in India, I always used to wonder why this dish that was adapted from Chinese cuisine had an American name to it? Did people in America know what a Chopsuey was? There were no search engines those days to answer my questions. :)

Just while I was making American Chopsuey for dinner yesterday, these questions popped up in my mind again. And, you know what I did... yes seeked help from Google. I was amazed to find out that there is a dish named America chopsuey in America :) It is an American pasta dish with macaroni or pasta with bits of meat and chopped veggies in tomato sauce. Chopsuey... hmmm that makes sense!! (Here is the recipe from Food Network) Probably Indians came up with versions more suitable to Indian palate with deep fried crisp noodles, veggies, and sweet tomato ketchup that most Indian enjoy. Yes, this is one of my family's favorite dish too.

With preps done ahead of time, this dish can be a party or a potluck winner.

This recipe serves 4-6 people.
Boil 2 packs of Hakka noodles in boiling water till they are soft.

Strain and pour cold water over it to stop the cooking process.

Let it rest for 10-15 minutes for water to drip.

Heat oil for frying.

Using a small strainer, add hand full of noodles into the strainer to fry. The strainer restricts the noodles from spreading everywhere, and form small fried noodle nests.

However, strainer is optional. You could directly add handful of boiled noodles into hot oil and fry till they are crisp.

Here are little noodle nests ready to be served.

They can be stored in a air-tight container to prep for your upcoming party or potluck. Just prepare the sauce, and you are good to go.

Veggies for gravy: 2 cups sliced onions, 1 cup julienne bell pepper 1 cup beans, 1 cup julienne carrots, and 2 cups shredded cabbage. 

You could also add cauliflower or broccoli florets and some bean sprouts or veggies of your choice. 

Heat 4 tbsp. oil in a pan or a wok. Saute onions and beans. Add carrots and colorful bell pepper. Cook for 4-5 minutes.

Add 2+1/2 cups of tomato ketchup and 1/2 cup of chilli sauce or sriracha sauce to taste.

Add 2 cups water, 1 tbsp. sugar, 1 tsp. salt (if needed) Bring the sauce to boil.

Add shredded cabbage and spring onions. Simmer for 4-5 minutes. Take a taste test for salt and sweetness. Add ketchup if needed.

Just before serving, add 1 tbsp cornstarch dissolved in 1/4 cup water. 

Bring the gravy to boil and stir as it thickens.

Place a noodle nest on each serving plate and pour veggies with gravy over it. Garnish with spring greens and serve immediately. 

OR

For parties or potlucks: Lightly break the noodle nests in a large bowl and pour hot veggies and gravy over it. Let your guests serve themselves. 

Have a Wonderful Weekend!!

Quick Shopping List to make American Chopsuey for 4 people:

2 packs Ching's Hakka noodles

Oil for frying noodles

2 cups sliced onions

1 cup julienne bell pepper 

1 cup beans 

1 cup julienne carrots

2 cups shredded cabbage

1 bunch spring onions

4 tbsp. oil

2+1/2 cups of tomato ketchup

1/2 cup of chilli sauce or sriracha sauce

2 cups water

1 tbsp. sugar

1 tbsp. cornstarch

Salt to taste