4 Serves
83 Mins
Place the dried corn kernels in a large bowl and cover with water. Allow them to soak for at least 1 hour to rehydrate.
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Vitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
32 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
221 mg / 4,700 mgSodium
180 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Drain the corn kernels thoroughly using a colander and pat them completely dry with paper towels to prevent splattering during frying.
Heat the cooking oil in a deep-frying pot or heavy-bottomed pot over medium-high heat until it reaches approximately 175°C.
Carefully add the dried corn kernels to the hot oil and fry, stirring occasionally with a slotted spoon, until they are golden brown and crunchy.
Remove the corn nuts from the oil using a slotted spoon and drain on paper towels. Season immediately with salt and black pepper while still warm.
25
g95
g20
g
Yemeni
