225 g (8 oz) 1 1/3 cups Sweetcorn kernels
50 g (2 oz) 1/2 cup Flour
2 Tbs Sugar
Salt and pepper to taste
2 Eggs, lightly beaten
2 Tbs Grated Parmesan cheese
Sufficient vegetable oil for deep-frying
50 g (2 oz) 1/2 cup Flour
2 Tbs Sugar
Salt and pepper to taste
2 Eggs, lightly beaten
2 Tbs Grated Parmesan cheese
Sufficient vegetable oil for deep-frying
method
1. Combine the sweetcorn, Hour, sugar, seasoning, eggs and cheese until they are thoroughly blended. Set aside.
2. Fill a large deep-frying pan one-third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.
3. Carefully lower a few tablespoons of the sweetcorn mixture into the oil and fry for 3 to 4 minutes, or until the fritters are golden brown. Using a slotted spoon, transfer the fritters to kitchen towels to drain. Keep hot while you cook the remaining mixture in the same way.
4. Transfer the fritters to a warmed serving dish and serve at once.
2. Fill a large deep-frying pan one-third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.
3. Carefully lower a few tablespoons of the sweetcorn mixture into the oil and fry for 3 to 4 minutes, or until the fritters are golden brown. Using a slotted spoon, transfer the fritters to kitchen towels to drain. Keep hot while you cook the remaining mixture in the same way.
4. Transfer the fritters to a warmed serving dish and serve at once.
serving amount
serves 4
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