Since starting my foodie group on Facebook, SHARING FOOD WITH SHIVAAY DELIGHTS. I have met sooo many lovely people. We have all formed a foodie friend community and today I present you with a guest recipe from a very talented and innovative cook and friend Suchit Save
Yesterday he put these poppers up online and had us all drooling!!! So I thought it wasn’t fair, if I didn’t share this superb creativity with all WordPress friends.
Suchit is always coming up with funky food recipes and thinks about flavours and components that go so well together. I feel he is always thinking about food as are we, so he is in great company. I’m trying to convince him to come and join us on the food blogging scene. I know he will have a lot to offer and everyone will take to his genuine down to earth personality and gorgeous food recipes!
I will be hosting guest recipes here more often to encourage those awesome cooks out there, that don’t blog, to blog! and post their recipes! As we are missing out on all this delicious food at the moment…I’m working on it 😉
A very BIG Thank you to Suchit for allowing me to showcase his food and here’s to much more! Have a wonderful day, full of food, love and laughter. Much love, D x
INGREDIENTS
1 cup boiled corn (Add salt, pepper a little butter and a stock cube for that added flavor)
1 cup boiled and mashed potatoes
Mozzarella Cheese (cubed as per your wish! I kept them a tad bit bigger as I want more cheese to filling ratio)
2 tsp Mixed Italian Herbs (Only Oregano and Chili flakes work best as well)
1 tbsp finely chopped fresh coriander
1 tsp garlic powder+ 1 tsp olive oil/1 tsp finely chopped garlic slowly cooked with a tsp of olive oil
Salt & Pepper to taste
METHOD
Combine all the above ingredients (except the mozzarella) and set aside. Now, take a tablespoon of the mixture and insert a mozzarella cube in the centre so that it is completely encased with the potato and corn mixture. Repeat till the filling is all used up.
Now here’s the fun part: Take 3 bowls…
Bowl 1: Maida + Salt + Paprika
Bowl 2: Egg (lightly beaten) with a little salt OR buttermilk (for vegetarians)
Bowl 3: Breadcrumbs
Dip the poppers in bowl 1 (shake off excess flour)
Then in bowl 2 (let the excess egg drip away) and finally into bowl 3 the breadcrumbs
Repeat for all poppers
Store poppers in the freezer for at least 15 mins before deep frying them to a golden brown!
Enjoy piping hot with any dip of your choice!
Shivaay Delights 