Rats on a Stick
Our Thoughts:
I’ll be honest. When I was browsing food blogs and came across this, all I could think was “Rat”. It’s something about that thick corn cob tail…
Contrary to the name, these “rats” are actually quite good. The flavor is savory, the taste of the onions noticable, as is the parm. Cheesey, chivey potato pancake in flavor, but the consistency is more like a samosa or onion bhaji- soft, but holds together well. It’s extra delicious when served with a salsa or other chili sauce.
But the best part? It’s vegetarian, and could easily be adapted to be fully vegan or gluten free. They’re a fun addition to any party spread for guests who can’t eat meat, as well as for those who can.
Vegetarian Rats on a Stick Recipe
Ingredients:
- About 2 cups grated tofu (200gms)
- 3-4 cloves of garlic, minced
- 1/3 cup grated parmesan
- 2-3 green chillies, thinly sliced (or as per taste)
- 2 large potatoes,chopped
- 1 medium red onion, chopped v finely
- 1/2 tbsp low sodium soy sauce
- Salt to taste
- 13-16 pieces of baby corn
- 2-1/2 tbsp Cornstarch
- About 1/4 cup of all purpose flour
- Few springs of cilantro/coriander leaves, chopped
Steam the potatoes with the skin. Once steamed, mash it well and add it along with the rest of the ingredients except all purpose flour.
You should get a thick. tight dough. Too tight, it will be crumbly so add few drop of water. Too soft, you wont be able to shape it into drumsticks. Add more paneer or cornstarch. Make small rounds of the dough. make sure its smooth.
Now pierce the dough round with the thicker end of the baby corn. Slowly using your hands, shape them into drumsticks. Press down the dough over the baby corn so that the edges smooths out along the edges of the baby corn – like a cone. Shape them all likewise.
Depending on the amount of dough you use for each drumstick, you will make around 12-16 pieces. Place them in the fridge for some time – like 20 minutes. Though this step is unnecessary, I find that doing it this way before frying not only helps to keep the food intact without disintegrating but also seems to soak up oil less than norm. Remove from the fridge and meanwhile heat some oil for deep frying.
Place the all purpose flour in a plate and dust the lollipop with some flour. Remove excess flour by tapping it gently against your hands.
Now fry the lollipop/drumstick in batches in oil. make sure its evenly browned it all the sides. Too hot a oil will burn the outside faster. Too low, will make it soggy with oil. Med-high should work perfectly.
Drain onto a kitchen/paper towel. Serve hot either with ketchup or with some chili garlic sauce. You can also use sichuan sauce.