Prep time: 15 minutes
Cooking time: 10 minutes
Ingredients:
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
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.