Ingredients
- Makes 12
- Oil for deep frying
- 1 c flour
- 1½ tsp. baking powder
- ½ tsp. sea salt
- Pinch or 2 cayenne pepper
- 1 large egg
- ¼ cup milk (approx)
- 1Tbsp butter
- 1 cup fresh corn kernels
- sea salt and lime for serving
FRESH CORN PUFFS
Method
- Heat oil to 180C in a medium deep sided pot fitted with deep-fry thermometer
- Sift flour, baking powder, salt, and cayenne together in a medium bowl
- In a separate bowl, whisk egg, milk, and butter together and stir into dry ingredients
- Fold in corn and let batter sit for 5 minutes
- Drop heaped tablespoonful of batter carefully into heated oil and fry until golden, about 3 minutes (work in batches of 4 or 5)
- Drain on a baking pan lined with paper towels, sprinkle over salt and serve with fresh lime
Comments
These puffs are nice and light and add a twist to everyday corn fritters.
Thanks to ROSEDALE ORCHARDS for providing the corn used in the demonstration at the market
Please click here if you would like to download a printable copy
