Crispy Corn Kebabs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: approx. 20 pieces
Ingredients
  • 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
  • Cooking oil
  • Seasoning:
  • ½ tsp garam masala
  • 1 tsp chicken powder
  • 1 tsp salt
  • Few dashes ground black pepper
  • Coating:
  • 2 eggs – beaten
  • ½ cup panko breadcrumbs
Instructions
  1. 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.
  2. Using a food processor or blender, blend the corn into paste. Reserve a handful corn for later.
  3. Place corn, potato and seasoning ingredients in a large bowl and mash them together.
  4. Give it a taste and adjust with more seasoning if required.
  5. Add the chopped vegetable and flour into the corn mixture and mix well.
  6. Refrigerate for 15 – 30 mins to firm up.
  7. Using a spoon, scoop out a portion of the corn mixture and lightly roll into a ball or log shape.
  8. Stick a short skewer into the centre and roll it in the beaten eggs, follow by panko breadcrumbs.
  9. Repeat with the rest.
  10. *you could omit the skewer if unavailable.
  11. Heat a pot of oil, covering ¼ from the base.
  12. 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.
  13. Place a few pieces of the corn cakes into the hot oil and fry until golden brown.
  14. Remove and drain on paper towel before serving.
Recipe by Bear Naked Food at http://www.bearnakedfood.com/2016/09/23/crispy-corn-kebabs/