Yield: 4 Servings
|1 \N||Cup) cake flour (not self|
|2 teaspoons||Baking powder|
|½ \N||Cup) white sugar|
|2 tablespoons||Melted butter|
|1 can||( 410 gm ) of cream style|
|\N \N||Sweet corn|
|\N \N||Veg/sunflower oil for|
Method: Sieve dry ingredients into a mixing bowl and make a well in the centre. Add melted butter and mix. Beat egg lightly in a seperate bowl and add milk to it. Now gradually stir egg-milk mixture into dry ingredients-butter mixture. Remove any lumps by beating lightly.
Lastly add tin of sweet corn and mix into a fluid consistency. (Add more milk if batter is too stiff).
Drop tablespoons full into hot oil (preferably using a non-stick pan) and fry until golden brown on both sides. Drain on paper towels and serve warm with coffee or tea.