Do not be fooled by its name. These corn kebabs look nothing likes the commonly imagined Middle-Eastern or Turkish kebabs. Instead they resemble more of a cross between a vegetarian corn dog, and a croquette. If you are vegetarian, or are planning to make this for vegetarians, simply substitute vegetable stock powder or salt, in place of the chicken stock powder.
These corn kebabs are perfect for parties. And can be used in many gatherings geared for children such as birthdays to get them to eat more vegetables. Crispy on the outside and meltingly tender within, you will be surprised how many adults easily fall in love with these deep fried delights.
Do take the time and effort to use fresh corn for this recipe. It is not difficult although it is slightly time consuming. However, as the corn mixture can be made well ahead of time before they are fried, it should not be much of an issue. Simply pick a time where you can spare some extra energy in preparing the mixture, let them sit around happily in the fridge, and drop them into their hot oil bath whenever convenient (basically before serving).
2 ears of corn – boiled or steamed
1 medium potato – boiled
1 medium red onion – diced finely
½ red capsicum – diced finely
2 stalks spring onions – chopped finely
1 stalk coriander – chopped finely
4 tbsp rice flour
½ tsp garam masala
1 tsp chicken powder
1 tsp salt
Few dashes ground black pepper
2 eggs – beaten
½ cup panko breadcrumbs
Makes about 20
Peel and cut the potato into cubes and place in a pot of boiling water. Cook for 15 – 20 mins until softened. Drain and set aside.
Using a food processor or blender, blend the corn into paste. Reserve a handful corn for later.
Place corn, potato and seasoning ingredients in a large bowl and mash them together.
Give it a taste and adjust with more seasoning if required.
Add the chopped vegetable and flour into the corn mixture and mix well.
Refrigerate for 15 – 30 mins to firm up.
Using a spoon, scoop out a portion of the corn mixture and lightly roll into a ball or log shape.
Stick a short skewer into the centre and roll it in the beaten eggs, follow by panko breadcrumbs.
Repeat with the rest.
Heat a pot of oil, covering ¼ from the base.
To test the oil temperature, insert a wooden chopstick in the centre of the pot and if small bubbles start to form around the chopstick, the oil is ready.
Place a few pieces of the corn cakes into the hot oil and fry until golden brown.
*Fry over medium heat to ensure the inside is cooked through thoroughly.
Remove and drain on paper towel before serving.