1. Pressure cook, microwave or steam babycorns till tender.
2. Drain, cool, keep aside till required.
3. Put all other ingredients in a bowl, except both oils.
4. Add enough water to make a batter thin enough to cover corns.
5. Add hot oil, mix well.
6. Put oil to heat in a frying pan.
7. Dip each corn in batter, drop gently into hot oil, to fry.
8. Fry to a light golden, flipping sides in between.
9. Drain, allow excess oil to drain on kitchen paper.
10. Repeat for remaining batch of babycorn.
11. Serve hot with salsa or ketchup or chutney.

Note:

• Any leftover batter may be used to make assorted fritters, by adding chopped capsicum, onions, carrots, etc.. and making a pakoda batter consistency.
• Drop in dumplings to fry as assorted pakodas.

Making time: 20 minutes
Makes: 15-18 fritters
Shelflife: best fresh after frying