Corn Kebabs
Corn Kebabs
The addition of rice flour makes these kebabs more crispy and they also absorb lesser oil when deep fried.
You can make these kebabs ahead of time, store them refrigerated and deep fry them just before serving.
Ingredients
Instructions
1. Purée the corn in a blender, without using any water, to get a coarse paste.
2. Combine the corn purée, capsicum, green chillies, rice flour and salt and mix well.
3. Divide this mixture into 7 equal portions. Shape each portion into a round, press the rounds lightly to make flat kebabs.
4. Deep fry the kebabs in hot oil till they are golden brown.
5. Drain on absorbent paper.
6. Serve hot with green chutney.
Disclaimer
Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them.
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