Buñuelos de maíz dorados y crujientes

Ingredientes

• 2 cups (340g) fresh sweet corn kernels, drained
• 1/2 cup (65g) self-rising flour
• 1 large (50g) egg, beaten
• 2 tbsp (30ml) whole milk
• 1/2 tsp (3g) salt
• 1/4 tsp (1g) black pepper
• 1/4 tsp (1g) garlic powder
• 3 tbsp (45ml) vegetable oil

Preparación

1. 1

   In a large bowl, combine the drained corn kernels, self-rising flour, salt, pepper, and garlic powder.

2. 2

   Stir in the beaten egg until just combined. If the batter is too stiff to hold the corn, stir in the milk one tablespoon at a time. Stop mixing the moment the flour disappears to keep the texture light.

3. 3

   Heat the vegetable oil in a cast iron skillet over medium-high heat until it shimmers and a drop of batter sizzles immediately.

4. 4

   Scoop approximately 2 tablespoons of batter per fritter into the pan, flattening them slightly with the back of the spoon.

5. 5

   Fry for 3–4 minutes per side until they reach a deep, golden-brown hue.

6. 6

   Remove the fritters from the pan and place them immediately onto a wire cooling rack to ensure the crust stays crisp.