Crispy Corn Kebab

Recipe sourced: bearnakedfood.com
Ingredients:
2 ears of corn, boiled or steamed
1 medium potato, boiled
1 medium red onion, diced finely
1/2 red capsicum, diced finely
2 stalks spring onions, chopped finely
1 stalk coriander, chopped finely
4 tbsp rice flour
Cooking oil

Seasoning:
1/2 tsp garam masala
1 tsp chicken powder
1 tsp salt
few dashes ground blackpeppers

Coating:
2 eggs - beaten
1/2 cup panko breadcrumbs

Method:

Peel and cut the potato into cubes and place in a pot of boiling water.  Cook for 15 - 20 mins until softened.  Drain and set aside.

Using a food processor or blender, blend the corn into paste.  Reserve a handful corn for later.

Place corn, potato and seasoning ingredients in a large bowl and mash them together.

Give it a taste and adjust with more seasoning if required.

Add the chopped vegetable and rice flour into the corn mixture and mix well.

Refrigerate for 15 - 30 mins to firm up.

Using a spoon, scoop out a portion of the corn mixture and lightly roll into a ball or log shape.

Stick a short skewer into the centre and roll it in the beaten eggs, follow by panko breadcrumbs.

Repeat with the rest.

Note: You could omit the skewer if unavailable.

Heat a pot of oil, covering 1/4 from the base.

To test the oil temperature, insert a wooden chopstick in the centre of the pot and if small bubbles start to form around the chopstick, the oil is ready.

Place a few pieces of the corn kebabs into the hot oil and fry until golden brown.

Note: Fry over medium heat to ensure the inside is cooked through thoroughly.

Remove and drain on paper towel before serving.