Perfect for Summer – Corn Jalapeño Crisps

Perfect for Summer – Corn Jalapeño Crisps


  • 2 large eggs, beaten
  • 30g all-purpose flour
  • 2 tbsp grated Parmesan
  • salt
  • 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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