Crispy Baby Corn Fry: A Quick Vegan Delight

Hello, my lovely readers! Today, I'm thrilled to share with you a simple, yet utterly delicious recipe that has become a staple in my kitchen - crispy baby corn fry. This dish is not only a crowd-pleaser but also a beacon of vibrant colors and textures that makes it a feast for the eyes as well as the palate. The combination of the crunchy baby corn with a subtle hint of fennel and the kick of pepper makes this fry a versatile side that pairs wonderfully with virtually any meal. Whether you're a long-time vegan or just looking for a scrumptious addition to your Meatless Mondays, this recipe is a gem.

The journey to a crispy delight begins with the baby corn. First, wash the baby corn thoroughly and pat them dry. If they're particularly large, feel free to slice them in half. This ensures that each piece will cook evenly and get that delicious golden edge we're all after. Preparing the baby corn properly is key to achieving the perfect texture in the final dish.

Now, onto the heart of the recipe - frying. Heat a generous amount of cooking oil in a pan over medium heat. Once hot, carefully add the baby corns. Fry them until they're beautifully golden and crispy, turning them occasionally to ensure they cook evenly on all sides. This step not only brings out the natural sweetness of the baby corn but also adds a delightful crunch that's irresistible.

Once your baby corns are fried to perfection, it's time to add the bell peppers and sprinkle the fennel seeds over them. The fennel seeds provide a unique twist, adding an aromatic warmth which complements the sweetness of the corn and the bell peppers. Stir everything together on high heat for a few minutes. Finally, season with pepper to taste. This last step infuses the dish with a burst of flavor, making every bite a delightful experience.