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Recipe Ingredients
2 cups frozen corn kernels, thawed
1 long red chilli, seeded, finely chopped
1/4 cup chopped fresh coriander leaves
2 green onions, chopped
1/2 cup rice flour
1/4 cup plain flour
1/4 teaspoon baking powder
1 egg, lightly beaten
Vegetable oil, for shallow frying
Recipe Method
Place corn on a plate lined with paper towel. Pat dry. Combine corn, chilli, coriander, onion, flours and baking powder in a bowl. Add egg. Season with salt and pepper. Stir to combine.
Add enough oil to a deep frying pan to come 5mm up side of pan. Heat over medium heat. Spoon 2 level tablespoons batter into pan, spreading slightly with a spatula. Repeat to make 4 rounds. Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining mixture. Serve.
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