Total cooking time: 15 minutes
Makes 36
Difficulty: Medium
2 corn cobs
3 tablespoons chopped fresh coriander leaves
6 spring onions, finely chopped
1 small fresh red chilli, seeded and finely chopped
1 large egg
2 teaspoons ground cumin
½ teaspoon ground coriander
1 cup (125g/4oz) plain flour
Oil, for deep frying
Sweet chilli sauce, to serve
1. Cut down the side of the corn cobs with a very sharp knife to release the kernels, then place them in a large bowl. Holding the cobs over the bowl, scrape down the sides of the cobs with a knife to release all of the corn juice from the cob.
2. Add the fresh coriander, spring onion, chilli, egg, cumin, ground coriander, 1 teaspoon salt and freshly cracked black pepper to taste to the bowl, and stir well. Add the flour and mix well. The texture of the batter will vary depending on how much juice is released from the corn. If the mixture is too dry, add 1 tablespoon water, but no more than that as the batter should be quite thick and dry. Stand for 10 minutes.
3. Fill a large heavy-based saucepan or deep-fryer one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Drop slightly heaped teaspoons of the corn batter into the oil and cook for about 90 seconds, or until puffed and golden. Drain on crumpled paper towels and serve immediately with a bowl of the sweet chilli sauce to dip the puffs into.
Nutrition per corn puff
Protein 1g; Fat 3.5g; Carbohydrate 4.5g; Dietary Fibre 0.5g; Cholesterol 5.5mg; 225kJ (55kcal)
Note:
The batter should be prepared just before serving, or the corn puffs may fall apart when cooked.
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