Air fryer recipe · Mains
Crispy Chilli Babycorn
Babycorn halves turn golden and crisp in the air fryer, then get tossed in a bright garlic-chilli glaze. A snappy, dry main.
- 22 minTotal time
- 195°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 40kcal
- 1.0 gprotein
- 9.0 gcarbs
- 0.1 gfat
- 0.7 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- babycorn250 g, halved lengthwise
- cornflour3 tbsp
- all-purpose flour1 tbsp
- garlic4 cloves, minced
- green chilli3, sliced
- capsicum1, sliced
- soy sauce1 tbsp
- red chilli sauce1.5 tbsp
- spring onion2 tbsp, chopped
Method
Make the batter
Mix the cornflour, all-purpose flour, a little water, salt and pepper into a light, thin batter, then coat the babycorn well. A thin batter crisps into a delicate shell, while a heavy one turns gummy and hides the babycorn.
First air-fry
Air fry at 195°C for 11 min, shaking twice so the pieces brown on all sides. Crisping the babycorn on its own first sets a firm base, so it stays crunchy even after you toss it in the wet glaze.
Make the glaze
Stir the garlic, green chilli, soy sauce and red chilli sauce into a thick glaze in a wide bowl. Keeping it thick means it clings to the babycorn in a glossy coat rather than running off and pooling at the bottom.
Toss and finish
Add the crisped babycorn and capsicum to the glaze and toss to coat. Air fry at 195°C for 3 min, shaking once, until the glaze clings and the edges catch a light char. Scatter over the spring onion and serve dry.
