Ingredients for Zucchini Corn Crispy Balls – SK Khazana Recipe
Zucchini grated 1 cup
Corn kernels blanched 1/2 cup
Jeera butter biscuits readymade 4-5
Salt to taste
Black pepper powder to taste
Dried mixed herbs a pinch
Medium potatoes boiled, peeled and mashed 4-5
Cornflour slurry as required
Oil for deep-frying
Grind jeera butter biscuits to a fine powder.
Mix together zucchini, corn kernels, salt, pepper powder, mixed herbs and potatoes in a bowl. Divide the mixture into equal portions and shape into balls.
Take thick cornflour slurry in one bowl and the jeera butter biscuit powder in another bowl.
Dip the balls in the cornflour slurry and coat with biscuit powder.
Heat sufficient oil in a kadai. Deep-fry the balls till golden brown. Drain on absorbent paper.
Serve hot with tomato ketchup.