Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

SAVORY LOLLIPOPS FOR COCKTAIL

Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

  • 6 small carrots about 5-inch long
    6 baby corn on the cob, (available in cans)
    6 green asparagus, trimmed, about 5-inch long
    1 beaten egg
    1 cup breadcrumbs
    1/2 cup flour
    1/4 cup freshly grated parmesan cheese
    4 tbsp. chopped cornflakes
    2 tbsp. tablespoons olive oil
    salt and pepper to taste

Preparation

  • Preheat the oven to 180°C.
    Peel the carrots. Blanch for 5 minutes and drain. Plant a bamboo spike at the base of each carrot, asparagus, and corn on the cob.
    Roll carrots, asparagus and corn in flour. Dip them in the beaten eggs. Finally, roll the corn in the chopped cornflakes, then the carrots and asparagus in the breadcrumbs.
    Place the vegetables on a baking sheet lined with lightly oiled baking paper. Season with salt and pepper and drizzle with olive oil.
    Bake 20 to 30 mins. Sprinkle the carrots and asparagus with the parmesan then place everything on a serving platter before serving.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Savory lollipops for cocktail

Add Comment

* Required information
1000
What is the sum of 1 + 2 + 3?

Comments (0)

No comments yet. Be the first!

Spring food carousel

Summer   | Fall   | Winter