Crunchy Air-Fried Baby Corn
A quick dip in egg white followed by a tumble in seasoned panko makes these petite corn ears not just crisp but downright crunchy—all thanks to the magic of the air fryer. Be sure to cook in batches for the crunchiest results, making sure the corn lies in a single layer. We use dried Italian seasoning in the breading; you can substitute a teaspoon of dried oregano if you don’t have the blend on hand. Depending on the brand of baby corn you use, one can might contain anywhere from 12 to 20 ears.
Canned baby corn
1 item(s), lightly beaten
Jarred fat-free marinara sauce
½ cup(s), warmed
- Drain the baby corn and pat dry with paper towels. In a shallow dish or pie plate, stir together the panko, Italian seasoning, garlic powder, and salt. Place the egg white in a medium bowl; add the baby corn and toss well to coat. Working with one ear at a time, roll the corn in the panko mixture to coat.
- Preheat an air fryer, if necessary, to 350°F. Coat the air fryer basket with cooking spray. Place half of the corn in the basket, making sure to arrange it in a single layer. Air-fry until lightly browned and very crisp, 8 to 10 minutes. Repeat with the remaining corn. Serve with marinara sauce.
- Serving size: one-fourth of corn and 2 tbsp marinara