Saturday, 24 October 2015

Corn fritters

Prep time: 15 minutes
Cooking time: 10 minutes

3 corn cobs
140 g cake flour
2 free-range eggs
½ cup milk
100 g mature Cheddar cheese, grated
2 T Italian parsley, chopped
1 T chives, chopped
1 t baking powder
sea salt, to taste
oil, to deep-fry

Cooking instructions:
Cook the corn in boiling water until soft. Cut the corn off the cob.
Mix together the flour, eggs, milk, cheese, herbs, baking powder and salt.
Add the corn. Heat the oil in a saucepan until hot. Drop spoonfuls of batter into the oil.

Cook until puffed up and golden brown. Drain on absorbent paper.
Keep warm until ready to eat.

Cook’s tip: You can also use 1 x 410g can of sweetcorn kernels instead of fresh corn.

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