Corn bombs

These crispy, savory corn bombs are the perfect low-histamine snack. So delicious!

This recipe is   

• suitable for a low-histamine diet  
• vegetarian  
• gluten-free  

Preparation time   

20 minutes  

Ingredients for 2 people  

• 200g frozen corn  
• 2 tbsp cornstarch  
• 1 tbsp gluten-free oat flour (1)
• 1 egg yolk  
• 100g grated mozzarella  

Dip

• HistaFood Organic Vegetable Spread Carrot & Beetroot

preparation  

• Let the corn thaw briefly.  
• Then mix in cornstarch, oat flour and egg yolk.  
• Flatten about 1 tablespoon of the mixed corn in the palm of your hand and spread some grated mozzarella on top.  
• Then add another tablespoon of corn and seal the cheese from all sides.  
• Repeat this process until all the ingredients are used up.  
• Heat some olive oil in a pan and fry the corn bombs on both sides until golden brown.  

Our HistaFood tip  

For a vegan version, you can use vegan cheese and a teaspoon of flaxseed flour instead of the egg. Our organic zucchini and basil vegetable spread also makes an excellent dip.

Prepared with