Corn and Red Bell Pepper Cakes

By dette

Ingredients

• 1 1/4 canned creamed corn (sweet corn)
• 1/2 c. corn (sweet corn) kernels, drained
• 1/3 c. milk
• 2 large eggs, lightly beaten
• 1/2 c. finely diced red bell pepper (capsicum)
• 2 scallions (spring onions) finely chopped
• 2 tbsp finely chopped fresh parsley
• 1 1/2 tbsp butter, melted
• 3/4 c. self-rising flour
• Salt and freshly ground black pepper
• 1 c. olive oil for frying
• 1/3 c. sour cream, to serve

Preparation

Step 1

Mix the creamed corn, corn kernels, milk, eggs, bell pepper, scallions, parsley, and butter in a bowl. Add the flour and stir until smooth. Season with salt and pepper
Heat the oil to very hot in a large, deep frying pan.
Drop tablespoons of the mixture into the oil. Fry in batches until golden brown all over and puffed, 3-4 minutes.
Drain well on paper towels.
Serve hot with the sour cream.