Mini corn sticks with kiwi chutney

Name: Mini corn sticks with kiwi chutney
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 10.00 ml coriander ground; 5.00 ml cumin ground; 5.00 ml dried chillies crushed; 2.00 ml aniseed; 2.00 ml turmeric ground; 2.00 ml Bicarbonate of soda; 250.00 g baby corn whole; 100.00 ml sunflower oil for deep-frying

6 servings Prep: 20 mins, Cooking: 15 mins

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Vegetables

By Food24 November 03 2009

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Ingredients (8)

10.00 ml	coriander — ground
5.00 ml	cumin — ground
5.00 ml	dried chillies — crushed
2.00 ml	aniseed
2.00 ml	turmeric — ground
2.00 ml	Bicarbonate of soda
250.00 g	baby corn — whole
100.00 ml	sunflower oil — for deep-frying

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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.