Ingredients
- 1 cup of plain flour.
- 2 cups of sweet-corn kernels cut off 6 cobs.
- 2 eggs
- 1/2 cup of milk.
- 1 tbspn baking powder.
- tbspn sugar and pinch of paprika, salt and pepper.
- 1/2 cup of sliced spring onions or shallots.
- Parsely or corinder or basil or baby spinach leaves, chopped, leave some whole for the salad.
- A finely chopped up capsicum optional.
- 1 cup of good vegetable frying oil.
Method:
- Sift flour baking powder and seasonings into large bowl, stir in sugar and make a well in the centre.
- Beat together the eggs and milk in a medium sized bowl, gradually add to the dry ingredients and mix well to make a lump free batter which can be quite stiff.
- Place the corn, onion chopped herbs into a the batter bowl, Mix.
- Heat 2 tbspns of oil in a non stick frying pan, drop a tablespoon of batter into the pan, four blobs to a frying pan at a time. Cook for 2 minutes on each side until golden.
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