Heat sufficient oil in a kadai. Dip each baby corn into the batter and coat it well and gently slide into the hot oil. Deep fry till golden and crisp. Drain on an absorbent paper. Heat 1½ tablespoons ...
and the latter refers to the green baby beans. I’m Aaron, a food writer, recipe developer and the Dinner in Minutes columnist for Washington Post Food. I’m a classically trained chef who loves ...