Puffed Cornflakes

By corlear

Ingredients

• For the dried, cooked corn niblets:
• 4 oz dehydrated corn niblets
• 2 cups water
• For the puffed cornflakes:
• 4 oz dried, cooked corn niblets (see previous step)
• 1 cup 0.4º olive oil

Preparation

Step 1

For the dried, cooked corn niblets:
1. Bring the water to the boil and add the corn niblets.
2. Cook for approximately 12 minutes.
3. Drain and freshen in iced water.
4. Drain and scatter over trays lined with baking paper.
5. Leave to dry in the oven at approximately 160ºF for 12 hours.

For the puffed cornflakes:
1. Heat the oil until it is piping hot.
2. Fry small batches of the cornflakes. After they have puffed up, keep for a further 3 seconds in the oil to slightly crisp them.
3. Spread the corn over a tray lined with kitchen paper. Season with salt while the corn is still hot.

Final Steps & Preparation:
1. Serve in a deep bowl or dish.