Sweet, light and tasty with a slight kick of chilli.
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|1 tin||creamed sweetcorn|
|6 tbsp||cake flour|
|2 tsp||Robertson's baking powder|
|3||chillies — finely sliced|
|fine sea salt — to taste|
|black pepper — to taste|
|fresh parsley — to garnish|
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Beat egg and sugar, fold in sifted flour and baking powder. Add melted butter, milk, water, sweetcorn, chillies, parsley, salt and pepper and mix well.
Lightly grease a frying pan and bring to a medium – high heat. When hot fry a tablespoon of batter for a few minutes on each side until golden.
Reprinted with permission from ATE Kitchen, follow along on Instagram for more recipes.
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