Sweetcorn puffs

Recipe from: 8/1/1996 12:00:00 AM
Ingredients 11
Servings 20
Time

Ingredients

  • 125
    ml
    cake flour
  • 250
    ml
    self-raising flour
  • 250
    ml
    milk
  • 410
    g
    whole-kernel corn, drained
  • 1
    drop butter essence
  • 2
    ml
    salt
  • 30
    ml
    butter or margarine, melted
  • 1
    egg, beaten
  • 5
    ml
    baking powder
  • 375
    ml
    oil
  • cinnamon sugar for dusting
 

Method

 
1. Sift flours together and add milk slowly to form a batter. Mix in remaining ingredients except oil and cinnamon sugar. 2. Heat oil on medium-high. Dip a tablespoon first into the oil then into the batter and drop spoonfuls of batter into the oil. Flip over, then pierce with fork - a dry fork indicates the puffs are done. Remove with a slotted spoon and drain on greaseproof or brown paper. 3. Roll in cinnamon sugar and serve hot with your favourite brand of coffee. Makes about 20 small or 15 large puffs.
 

Read more on: deep-fry
 

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