Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 1678 kcal | (84%) | |
| Protein | 11 g | (22%) | |
| Fat | 172 g | (215%) | |
| Carbohydrates | 40 g | (15%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 3 g | (10%) |
Recipe author: EAT SMARTER
Ingredients
For servings
| 4 | corn on the cobs |
| 1 clove | garlic roughly chopped |
| 1 | onions roughly chopped |
| 2 | scallions roughly chopped |
| 1 | green chile peppers deseeded and chopped |
| 3 | eggs |
| ¾ cups | All purpose flour |
| 3 cups | vegetable oil |
| Cilantro to garnish |
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Directions
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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