Varun loves everything crispy. I don’t know how many times we’ve tried to get the perfect crispy chicken. It comes out crispy; but it’s never THE crispy chicken. Finally, after months and months of frustration over just not getting it right; he figured out the perfect batter for the crispiest chicken ever. We’ve made this recipe with baby corn because we had some and didn’t want it to go bad! If you love crispy and crunchy things as much as we do, you will LOVE this recipe!

You need baby corn, rice flour (the secret ingredient!), baking powder, salt and water for this recipe.




Mix the water, salt and rice flour together till you have a really thick batter. You can spice your batter with whatever you like. We just used red chili powder and garlic salt. You could add some herbs, or fancy paprika. Whatever tickles your fancy!




Meanwhile, slice each baby corn into half length-ways.




You then dip each piece into the batter and deep fry till golden brown. They take about 5 five minutes per lot. Serve hot with tomato sauce. Don’t burn your fingers!




  • 1 cup Rice Flour
  • 1 tsp Baking Powder
  • 1/2 cup Water
  • 2 tsp Salt
  • 1 1/2 tsp Chili Powder (optional)
  • Herbs (optional)
  • Oil for frying
Mix together the rice flour, baking powder, salt and water till you have a thick batter.
Add red chili powder and any other spices or herbs that you like and give it a quick stir.
Wash and slice baby corn in half length-ways.
Dip each piece in the batter and place in hot oil. Deep fry for about five minutes or until golden brown.
Make sure not to crowd too many pieces into the oil as you want to keep the temperature of the oil nice an high. Plus they tend to stick to each other.
Remove from oil, dry on a paper towel and serve with ketchup.