Hot & Spicy Corn Puffs
Makes about 35 puffs.
• 2 corn cobs
• 3 tblsp coriander leaves, chopped
• 6 spring onions, finely chopped
• 1 red cayenne chilli, seeded & finely chopped
• 1 large egg (70g +)
• 2 tsp ground cumin seeds
• ½ tsp ground coriander seeds
• 1 cup plain flour
• 1 tsp salt
• Pepper to taste
• Oil for deep frying
• Asian style sweet chille sauce, to serve
Method Cut the corn off the cob with a sharp knife. Roughly chop the kernels then put them in a bowl with the remaining ingredients except the flour. Stir well. Then add the flour and mix well. The batter texture will depend on the amount of juice in the corn. If it is excessively dry, add 1 tblsp of water. You shouldn’t need anymore than that as the batter is meant to be dry. Let it stand for 10 minutes. Heat oil to 180 C. Drop slightly heaped teaspoons of the batter into the oil and cook for approximately 11/2 minutes, until puffed and golden.Drain on paper towel and then serve immediately with the sweet chilli sauce as a dipping sauce.