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!
Use our hashtag!
I am so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!