Corn and Chilli Fritters
(0 votes)
(0 votes)
Health Score:
6,5 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
1678
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,678 kcal | (80 %) | ||
| Protein | 10.64 g | (11 %) | ||
| Fat | 172.37 g | (149 %) | ||
| Carbohydrates | 40.37 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.45 g | (12 %) |
more nutritional values
| Vitamin A | 133.57 mg | (16,696 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 28.11 mg | (234 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.39 mg | (35 %) | ||
| Niacin | 4.11 mg | (34 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 128.83 μg | (43 %) | ||
| Pantothenic acid | 0.85 mg | (14 %) | ||
| Biotin | 1.81 μg | (4 %) | ||
| Vitamin B₁₂ | 0.94 μg | (31 %) | ||
| Vitamin C | 37.82 mg | (40 %) | ||
| Potassium | 384.79 mg | (10 %) | ||
| Calcium | 22.72 mg | (2 %) | ||
| Magnesium | 46.71 mg | (16 %) | ||
| Iron | 1.89 mg | (13 %) | ||
| Iodine | 45.9 μg | (23 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 24.97 g | |||
| Cholesterol | 131.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Corn
- 1 clove garlic (roughly chopped)
- 1 onion (roughly chopped)
- 2 scallions (roughly chopped)
- 1 green chile pepper (deseeded and chopped)
- 3 eggs
- ¾ cup all-purpose flour
- 3 cups vegetable oil
- cilantro (to garnish)
Preparation steps
1.
Cut the corn kernels away from the core of the cobs using a sharp knife.
2.
Reserve about 1 cup of the kernels and place the remainder in a food processor with the garlic, onion, scallions, chile, eggs and flour. Blend to make a coarse paste and transfer it to a bowl.
3.
Stir the reserved corn kernels into the mixture and season with salt and pepper.
4.
Heat the oil in a wok or deep skillet until smoking then drop spoonfuls of the mixture into the hot oil and fry until golden brown and crisp.
5.
Remove with a slotted spoon, drain on kitchen paper and serve garnished with cilantro leaves.
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