Perfect for Summer – Corn Jalapeño Crisps
2 large eggs, beaten
30g all-purpose flour
2 tbsp grated Parmesan
- pinch of cayenne
250g fresh corn kernels
2 spring onions, thinly sliced
½ jalapeño, seeded, finely chopped
2 tbsp olive oil
Sour cream and lime wedges (for serving)
Pulse eggs, flour, cayenne, Parmesan, and ½ tsp salt in a food processor to combine. Add corn, spring onions, and jalapeño; pulse again.
Heat oil in a large frying pan. Cook heaping tablespoonfuls of the mixture until golden brown, about 5 minutes per side; season crisps with salt.
Serve with sour cream and lime wedges, enjoy!
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