Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
1-1/2 cups Birds Eye® Sweet Kernel Corn
1/2 cup finely chopped onion
2 tablespoons finely grated carrots
2 teaspoons jalapeno pepper, seeded and finely chopped
2 tablespoons fresh cilantro, chopped
2 teaspoons salt
1 teaspoon grated fresh ginger
1/2 teaspoon grated lime zest
2/3 cup chickpea flour
2 cups vegetable oil
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 18 mg | 2% |
| Carbohydrate | 25 g | 8% |
| Cholesterol | 0 | |
| Total Fat | 9 g | 14% |
| Iron | 1 mg | 7% |
| Calories | 197 kcal | 10% |
| Sodium | 1180 mg | 49% |
| Protein | 6 g | 13% |
| Saturated Fat | 1 g | 6% |
| Sugars | 5 g | 1% |
| Vitamin C | 5 mg | 8% |
In a food processor, blend frozen corn into a coarse paste. Place in large bowl and add carrot, onion, jalapeno, cilantro, salt, ginger, and lime zest. Mix well until thoroughly combined. Add chickpea flour and mix until combined. Divide dough into 8 equal balls and place on parchment paper, then flatten each ball into a disc shape.
Heat oil in medium pot over medium-high heat. Once hot, add vadas and fry 2 to 3 minutes on each side or until golden brown and crispy, frying in batches if necessary. Remove from oil and drain on wire rack lined sheet tray. Serve sweet corn vadas hot.
Sweet Corn Vada
