Makes
15 – 16
Serves
4 – 5
A great tradition, straight from the South African farm kitchen. Rave reviews all round! This will become one of your all-time favourite traditional South African treats.
Recipe Category
Products in this recipe
You will need
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
Method
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.
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