Ingredients:

• 100 gm – baby corn, husked
• 1 tbsp – flour
• 1/4 tsp – black pepper
• For the Batter:
• 1/4 cup – flour
• 1/2 tsp – Garlic paste
• 1/2 tsp – Ginger paste
• 1 egg, separated
• oil for deep frying
• 1/4 tsp – salt

Method:

1. Put the corn into the bag. Shake to coat well.
2. For Batter: Mix flour, salt and egg yolk and blend to a thick batter adding water, if need be.
3. Heat the oil for frying and whip the egg whites to stiff peaks and fold into the batter.
4. This has to be done just before frying so that the egg whites do not settle down.
5. When the oil is hot (a drop of batter dropped in should come up at once), dip corn, one at a time into the batter and drop into the hot oil.
6. Turn over and lower heat and let fry to a golden brown.
7. Transfer on to an absorbent paper.
8. Increase the heat a few seconds before adding the new lot.