Sweetcorn puffs

Name: Sweetcorn puffs
Yield: 20 servings
Cuisine: Braai
Ingredients: 125.00 ml flour cake; 250.00 ml flour self-raising; 250.00 ml milk; 410.00 g sweetcorn tinned, drained; 1.00 butter essence; 2.00 ml salt; 30.00 ml butter or margarine, melted; 1.00 eggs beaten; 5.00 ml Baking powder; 375.00 ml oil; cinnamon sugar

20 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (11)

125.00 ml	flour — cake
250.00 ml	flour — self-raising
250.00 ml	milk
410.00 g	sweetcorn — tinned, drained
1.00	butter — essence
2.00 ml	salt
30.00 ml	butter — or margarine, melted
1.00	eggs — beaten
5.00 ml	Baking powder
375.00 ml	oil
	cinnamon — sugar

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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.