Corn balls with peppers and green onions
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Corn balls with peppers and green onions - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup corn flour
- 1/4 cup wheat flour
- 2 tablespoons of sugar
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 egg, lightly beaten
- 1/2 cup buttermilk or kefir
- 1/2 cup canned corn
- 1 small green chilli, seeded and finely chopped
- 4 green onions, cut into thin rings
- Freshly ground pepper
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Cooking the dish according to the recipe:
- In a bowl, mix all types of flour, sugar, soda, and salt. Stir in the beaten egg, buttermilk, corn kernels, chili pepper, green onions and ground pepper to taste. Mix until smooth.
- Fry the corn balls in vegetable oil preheated to 180°C, dropping the batter with a tablespoon, until golden brown, 2–3 minutes.
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