Serves: 4 - 5 / Makes: 15 - 16
4 heads of sweetcorn
½ cup (125 ml) flour
1 ½ t (7.5 ml) Ina Paarman’s Seasoned Sea Salt
1 t (5 ml) baking powder
1 t (5 ml) sugar
1 extra large egg
1 T (15 ml) butter
oil for frying
Cut the corn kernels off the cobs, place half the kernels into a food processor fitted with the steel blade.
Reserve the other half for later. Measure flour, Seasoned Sea Salt, baking powder, sugar and egg into the bowl of the processor and process until smooth.
Now add the remaining corn kernels and pulse 5 times just to mix, but reserve the texture of the final corn addition.
Pan-fry table spoonfuls in moderately hot butter and oil (about ½ cm deep) until golden-brown.
Drain on kitchen or brown paper.