– 1 cup (240ml) of plain flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/4 tsp paprika
– 2 eggs
– 1/2 cup (120ml) of milk (I use fresh milk)
– 2 cups of fresh corn kernels (I use canned ones, it is just as good)
– 1/2 cup of diced red bell peppers
– 1/2 cup of chopped coriander, parsley and spring onion
– 2 Tbsp oil for frying
If you are using fresh corn, cook the corn and slice off the kernels. If you are using canned ones, drain it properly and set it aside. In a large bowl, add in flour, baking powder, salt and paprika. Mix well.
In a separate bowl, whisk together the eggs and milk. Gradually add the eggs and milk into the flour mixture and whisk until smooth. The batter should be quite stiff and not watery. Once the batter is ready, set it aside. In another separate bowl, combine the chopped herbs, spring onions, bell peppers and corn. Add these into the batter and mix gently. Shape the corn cakes using one tablespoon per cake and fry it in a pan. Cook the cakes on each side for a few minutes or until golden brown. Gradually add a bit of oil for each cake to maintain the crisp and goldenness of the cakes. Serve cakes with salsa, avocado or a salad. Great for snacks or lunch.