Baby Corn Cobs with Chile Breading

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Baby Corn Cobs with Chile Breading
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Health Score:
58 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
178
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie178 cal.(8 %)
Protein8.21 g(8 %)
Fat3.9 g(3 %)
Carbohydrates27.43 g(18 %)
Sugar added0 g(0 %)
Roughage1.08 g(4 %)
Vitamin A195.1 mg(24,388 %)
Vitamin D1.68 μg(8 %)
Vitamin E3.58 mg(30 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.43 mg(39 %)
Niacin4.23 mg(35 %)
Vitamin B₆0.32 mg(23 %)
Folate91.43 μg(30 %)
Pantothenic acid0.32 mg(5 %)
Biotin0.15 μg(0 %)
Vitamin B₁₂1.38 μg(46 %)
Vitamin C85.26 mg(90 %)
Potassium213.27 mg(5 %)
Calcium34.75 mg(3 %)
Magnesium25.03 mg(8 %)
Iron4.13 mg(28 %)
Iodine39.6 μg(20 %)
Zinc0.57 mg(7 %)
Saturated fatty acids0.91 g
Cholesterol115.5 mg

Ingredients

for
4
Ingredients
12 Baby corn cobs
40 grams Corn flakes
3 mild chili peppers
60 grams breadcrumbs
3 eggs
salt
Frying oil
Pastry flour (for dusting)
How healthy are the main ingredients?
eggsalt

Preparation steps

1.

Cook the corn cobs in boiling water, drain and let cool slightly 8-10 minutes. Meanwhile, crush cornflakes in a freezer bag for crumbs. Trim, rinse and chop the chilles. Mix cornflakes, breadcrumbs and chopped chiles.

2.

Beat the eggs with 4 tablespoons water and season with salt. Heat oil in the frying pan. Dust the corn on the cob with flour, dredge in the beaten eggs and bread in cornflakes mixture. Cook corn in the hot oil in portions until golden brown and place for serving on skewers.

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