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Mini corn sticks with kiwi chutney

Mini corn sticks with kiwi chutney

Recipe from: 8/16/2005 12:00:00 AM
Preparation time: 20 mins
Cooking time: 15 mins
 
Vegetables
 
 
 

Ingredients

 
  • 10
    ml
    ground coriander
  • 5
    ml
    ground cumin
  • 5
    ml
    dried crushed chillies
  • 2
    ml
    aniseed
  • 2
    ml
    ground turmeric
  • 2
    ml
    bicarbonate of soda
  • 250
    g
    whole baby corn
  • 100
    ml
    sunflower oil, for deep-frying
Servings: Change Serving
 
 

Method

 
1. Mix all the dry ingredients in a bowl. Use a fork to whisk in 230 ml cold water gradually forming a thin batter.
2. Heat a sufficient amount of oil over a medium heat to deep-fry the corn. To test if the oil is hot enough, drop a small cube of bread into the oil. It should turn golden within a few seconds. When the oil is hot enough, dip each ear of corn into the batter and allow the excess to drip off, then p lace in the hot oil. Fry a few at a time until golden and crisp.
3. Drain on absorbent paper and serve while still warm with kiwi chutney.
 

Read more on: deep-fry
 

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