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SAVORY LOLLIPOPS FOR COCKTAIL
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 20 minutes
Totaltime: 0 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.
main ingredients: carrot asparagus egg cheese type of dish:
appetizer cocktail
Country cuisine:
France specific recipes:
entertaining season and occasion:Cocktail-Party Type of meal:
cocktail
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