Ingredients:

  • 3 cups (450g) Sweet corn kernels
  • 1 cup (125g) All-purpose flour
  • 2 tbsp (16g) Cornstarch
  • 1 tsp (5g) Baking powder
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (1g) Black pepper, freshly cracked
  • 1 1/2 cups (150g) Sharp cheddar cheese, shredded
  • 2 tbsp (8g) Fresh chives, finely chopped
  • 1/2 tsp (1g) Smoked paprika
  • 1/4 tsp (0.5g) Garlic powder
  • 2 Large eggs, lightly beaten
  • 1/4 cup (60ml) Whole milk
  • 4 tbsp (60ml) Neutral oil for shallow frying

Instructions:

  1. Ensure corn is dry by draining canned corn or thawing frozen corn and patting thoroughly with paper towels.
  2. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, sea salt, black pepper, smoked paprika, and garlic powder.
  3. Create a well in the center of the dry ingredients and add the beaten eggs and milk. Stir until just combined, being careful not to overmix.
  4. Fold in the corn kernels, shredded cheddar cheese, and chopped chives until the corn is evenly coated in a thick batter.
  5. Heat oil in a large non-stick skillet over medium heat. Drop mounds of batter (approx. 2 tablespoons each) into the pan and flatten slightly.
  6. Fry for 3–4 minutes per side until deep golden-brown and crispy. Transfer to a wire cooling rack to maintain texture.