2 c Sweet corn niblets
1 c All-purpose flour
1/3 c Cornmeal
2 tb Onion; fine chopped
1 tb Sugar
1 ts Baking powder
1/2 ts Salt
1/2 ts Cayenne
1 lg Egg
1 c Beer
Oil for frying
Sweet Chilli Sauce
Combine the corn, flour, cornmeal, onion, sugar, baking
powder, salt and cayenne in a medium bowl. Whisk the egg
into the beer, then add to the dry ingredients. Stir
well to combine.
Heat 2" of vegetable oil to 375°F/190°C in a
heavy-bottomed saucepan over medium-high heat. Carefully
drop spoonfuls of batter into the hot oil and fry until
puffed and golden, turning halfway through, 2-3 minutes.
Remove with a slotted spoon, drain on paper towels and
sprinkle with salt. Repeat until all the batter is
Serve, slightly cooled, drizzled with honey and cayenne
or some sweet chili sauce if desired.
NOTES: Cut the kernels from 2 medium-sized fresh cobs of
corn. Blanch in boiling salted water for 3 minutes, then
drain and cool in an ice bath. Drain again and allow to
air dry slightly before using in the recipe. Thawed
frozen corn or drained can corn can be used as is.