Indonesian Sweetcorn Balls

Name: Indonesian Sweetcorn Balls
Yield: 4 servings
Cuisine: American
Ingredients: 115 grams unsalted peanuts; 325 grams canned sweetcorn (drained); 1 onion (finely chopped); 115 grams plain flour; 1 tsp ground coriander; 1/2 tsp chilli sauce; 1 dash salt; 1 tbsp warm water (optional); 1 groundnut oil (for deep frying)

Azi_Passion @cook_2727637

Great as finger food at parties or having guests round. Goes well with sweet chilli sauce! Impressed the father inlaw ;-)

Azi_Passion @cook_2727637

Great as finger food at parties or having guests round. Goes well with sweet chilli sauce! Impressed the father inlaw ;-)

Saved

Ingredients

4 servings

115 gramsunsalted peanuts
325 gramscanned sweetcorn (drained)
1onion (finely chopped)
115 gramsplain flour
1 tspground coriander
1/2 tspchilli sauce
1 dashsalt
1 tbspwarm water (optional)
1groundnut oil (for deep frying)

Saved

Steps

1

Place the peanuts in a food processor and process briefly until coarsely ground. Alternatively, grind them in a mortar with a pestle.
2

Transfer to a bowl and stir in the sweetcorn, onion, flour, coriander and chilli sauce. Season to taste with salt. Knead to a dough, adding a little warm water if necessary, to make the dough workable.
3

Heat the oil in a deep-fryer or large heavy-based saucepan. Using your hands, form tablespoonfuls of the dough into balls, then drop the sweetcorn balls into the hot oil, in batches, and cook until golden and crisp.
4

Remove the sweetcorn balls with a slotted spoon, drain on kitchen paper and keep warm while you cook the remaining batches. Serve immediately or leave to cool first.