Baby Corn Kebabs Recipe

Name: Baby Corn Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baby Corn marinade; 1 can of baby corn; 2 tsp Red chili powder; salt to taste; 1 tsp oregano powder; 2 tsp garlic paste; 1 1/2 Tsp Italian seasonings of your choice; 3 tbsp olive oil; 2 tbsp yogurt or just plain vinegar; Potato and bread crumbs coating; 1 bowl of boiled mashed potatoes; salt to taste; 11/2 tsp or little more ginger- green chilli paste; 4 - 5 tbsp corn flour or potato starch; 2 tbsp chopped cilantro or parsley; a small bowl of bread crumbs; 2 egg yolk; oil for deep frying

Servings: persons

Baby Corn marinade
1 can of baby corn
2 tsp Red chili powder
salt to taste
1 tsp oregano powder
2 tsp garlic paste
1 1/2 Tsp Italian seasonings of your choice
3 tbsp olive oil
2 tbsp yogurt or just plain vinegar
Potato and bread crumbs coating
1 bowl of boiled mashed potatoes
salt to taste
11/2 tsp or little more ginger- green chilli paste
4 - 5 tbsp corn flour or potato starch
2 tbsp chopped cilantro or parsley
a small bowl of bread crumbs
2 egg yolk
oil for deep frying

1
Take all the ingredients for the marinade in a bowl and pour it over the baby corn and rub it on the blanched baby corn. Keep it for sometime.
2
Pre heat the oven at 350 F. Roast the baby corn in the oven for about 10- 15 minutes. Once done, remove it from the oven and let it cool .Meanwhile prepare the potato mixture.
3
Take mashed potato in another bowl, add the salt, ginger , chili paste, cornflour, herb that you are using either cilantro or parsley or you can also use rosemary.
4
Mix everything well and make mixture out of it.
5
Now take a tbsp/ scoop of potato mixture on your palms , flatten it out and place one baby corn and try to seal it nicely. Remove the excess potato mixture. repeat with all the other baby corn and potato mixture. You can also keep it ready till this step if you are having guest come over. And, then follow the final stage and serve it still warm and fresh.
6
Heat some oil in a wok or pan for deep frying.
7
Now, if you are using yolk then dip the rolls into the egg yolk and then into breadcrumbs. Deep fry each rolls or kebabs till they nicely done and golden and crispy .
8
Serve it with chipotle mayonnaise or cilantro chutney. Enjoy.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Baby Corn marinade, 1 can of baby corn, 2 tsp Red chili powder, salt to taste, and more.

Yes, Baby Corn Kebabs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baby Corn Kebabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions