Just as much as braai is a South African tradition, the sides served with this favourite pastime have become culinary traditions in their own right. The braai broodjie, garlic loaf, pap, potato salad, corn on the cob…
Always looking for interesting ways with everyday food, the Leopard’s Leap Culinary team has come up with deep-fried baby corn as an alternative side to the braai – and even as a delightful snack before the braai! Serve it with a spicy mayonaisse and a glass of Leopard’s Leap Classic Chardonnay.
Deep-fried Baby Corn Recipe
500 g baby corn, cut in halves lengthwise
1 green chilli, finely chopped
5 curry leaves, finely chopped
1 tablespoon coriander leaves, finely chopped
salt to taste
3 tablespoons chickpea flour
1 teaspoon red chilli powder
1 tablespoon corn-flour
2 teaspoons water for mixing
sunflower oil for deep-frying
1 cup mayonnaise
½ tbsp chipotle seasoning
1 tbsp tomato paste
1 Tbsp Tabasco® Chipotle Pepper Sauce
Juice of 1 lime
Mix all the ingredients together in a small bowl.
Add additional seasoning and Tabasco to taste—more means a spicier sauce.
Place in the fridge for 30 minutes or more to allow the flavours to develop.
Keeps in the fridge for up to 5 days.
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