Jane has made literally hundreds of these over the years and is still cooking them today. They make a great canapé topped with guacamole and soured cream. Or serve them as they do in Australia – as a brunch dish, with rocket, avocado, bacon and some tomato salsa.
Ingredients
- 3 corn cobs
- 125 g plain flour
- 1 teaspoon baking powder
- 2 tablespoons polenta
- 1 teaspoon sugar
- 2 eggs
- 1 egg yolk
- 2 tablespoons crème fraîche
- 125 ml milk
- 2 tablespoons butter
- 1 red chilli, finely chopped
- ½ red onion, finely chopped
- 1 tablespoon chopped coriander and/or chives
- 2 teaspoons olive oil
- sea salt and freshly ground black pepper
How to Make It
- Peel the husks off the corn cobs, then cook them in boiling water for about 10 minutes, until just tender. Drain well and cut off the kernels.
- Put the flour, baking powder, polenta and sugar in a bowl. Add the eggs and yolk and beat together. Gradually beat in the crème fraîche and milk until you get a thick, smooth batter. Heat half the butter in a pan until brown and add it to the batter. Add the chilli, onion, corn and herbs and season well.
- Heat the oil and the remaining butter in a frying pan until quite hot. Drop tablespoonfuls of the mixture into the pan and fry over a medium heat for about 2 minutes on each side, until golden brown. Serve immediately.
