- 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
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.
Quick and ever delicious, these make super snacks, lunchbox fillers or side orders.