Crispy Schezwan Baby Corn

The crunchy Schezwan baby corn got its makeover to become super delicious but ridiculously easy to make! Serve it as a party appetizer and you will rock!

Babycorn ManchurianIt is not very long that I have become fond of baby corn. It was not a common vegetable in my parents’ home. I wouldn’t be wrong if I say that baby corn is quite a new entrant into Indian household.

And I am happy that it did enter our kitchen to delight us all!

I got this packet of baby corns from the supermarket last week to try some new recipe. But with the work pressure soaring, I was not left with much time to do anything elaborate.

I was also not ready to let these fresh produce go stale; so decided to use up at least half of it for some quick snack.

Babycorn Manchurian

Schezwan sauce is loved by both of us – means me and my husband. And with baby corns, I wanted some sort of quick snack! Hence the Schezwan baby corn!

Baby corn is such a perfect veggies for snack I tell you! It was the right amount of crunch mixed with sweetness. So the combination of hot and spicy Schezwan sauce with sweet and crispy baby corn has to be a winner! And it did come out as a winner!

This Schezwan baby corn served me two purposes – I got the tastiest quick-bites to satisfy my workload cravings and I have got a super easy, super quick, super delicious recipe for you which you will fall in love with!

Babycorn ManchurianI am always on the look out for fun and tasty snacks recipe which I can even double up as munchies for a crowd and the Schezwan baby corn fits the bill perfectly. This could be an ideal party appetizer as well – just keep the fried baby corns ready beforehand as instructed below and toss up in the Schezwan sauce before serving. Your guests will love it for sure!

If you think baby corns are not tasty enough to give a try, take it from a dedicated carnivorous like me – Schezwan baby corn is just to die for and I would keep it at the same height as any other favorite meaty snacks of mine! Still want some non-vegetarian entrees in your party menu? That’s absolutely fine! Delight your non-vegetarian-craving guests (or even your own cravings!) with my crunchy and spicy chilli chicken! This is the best chilli chicken they will ever have, I bet!

Babycorn Manchurian

Crispy Schezwan Baby Corn
Prep time
Cook time
Total time
Cuisine: Oriental
Serves: 4 servings
  • Baby corn – 150 gms
  • Cornflour – 4 tbsp
  • All-purpose flour – 1 tbsp
  • Schezwan sauce – 4 tbsp
  • Salt to taste
  • Vegetable oil for deep frying
  • Water as required
  1. Boil the baby corns in salted water until they are soft but still retain their crunch. Drain and let them cool.
  2. When the baby corns are cold enough to handle, cut them lengthwise into half. Sprinkle salt over them and give a quick mix.
  3. In a shallow bowl or plate, mix the cornflour, all-purpose flour and salt. Mix well. Then add water one spoon at a time and mixing it well until you get a thick but pouring consistency batter. Also make sure there is no lump.
  4. Heat a deep frying pan and add enough oil into it for deep frying.
  5. Dip each halves of the baby corns into the flour batter and tip into the oil. Flash fry them in batches for 2 minutes each.
  6. Set the fried baby corns aside on kitchen towel to soak excess oil.
  7. Now take a wok or skillet and heat 1 tablespoon of oil in it. When the oil is hot, add the schezwan sauce. If the schezwan paste is thick, add some water to loosen it up.
  8. Then add the fried baby corns and toss them well so that they are coated with the schezwan sauce from all sides.
  9. Sprinkle some greens and serve hot as quick snack!

Everyday Healthy eCookbook from Pinch of Yum

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