Crispy Corn Kebabs
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: approx. 20 pieces
  • 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
  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