Makes: 24 Corn Cheese Fritters
Preparation Time: 1 hour and 15 minutes
Frying: In hot oil, until golden brown
Ingredients:
|
240
|
g
|
Cake flour (2 X 250 ml / 2 cups)
|
|
3
|
ml
|
Salt (½ tsp)
|
|
5
|
ml
|
Sugar (1 tsp)
|
|
3
|
ml
|
Maggi seasoning (½ tsp)
|
|
10
|
g
|
Anchor Instant Yeast (1 packet)
|
|
60
|
ml
|
Oil (4 tbsp)
|
|
125
|
ml
|
Warm milk (½ cup)
|
|
80
|
ml
|
Cold water (⅓ cup)
|
|
2
|
|
Large eggs, beaten
|
|
200
|
g
|
Whole kernel
|
|
100
|
g
|
Cheddar cheese (200 ml), grated
|
|
|
|
Oil, to fry
|
Method:
-
Mix flour, salt, sugar and Maggi seasoning together. Add the Anchor Instant Yeast and mix.
-
Mix the oil, the warm milk and water together and add the beaten egg.
-
Add the liquid to the flour mixture and beat until smooth and free of lumps.
-
Add the kernel and the cheese and mix well. Cover the bowl with plastic and rest for 8 – 10 minutes.
-
Knock down and warm a little oil in a fry pan. Place spoonfuls of the batter into the warm oil and fry gently for 5 minutes. When bubbles occur on the surface turn the fritter over and fry the other side until golden brown.
-
Remove and drain on paper towel. Serve warm with favourite sauce.
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