Corn Poppers Recipe
How to make Corn Poppers
Method
- Remove cooked corn kernels from the cobs and place into a mixing bowl. Add the cream cheese, parmesan cheese, spring onions and chilli. Season well with salt and pepper and stir to combine.
- Form the mixture into into 16 balls (see tip below). Place onto a tray and refrigerate for 30 minutes.
- Set up your crumbing station. Place the flour into a wide, shallow bowl or tray. Beat the egg and milk together and place in another bowl or tray. Add the panko crumbs to another tray.
- Place the balls into the flour, coating them on all sides. Shake off excess flour then dip in the egg. Shake off excess egg and place into the panko crumbs, rolling them to make sure they’re well coated. You can either cook them straight away or refrgerate until ready to fry.
- Heat oil in a saucepan or deep fryer. Fry the balls in small batches for 2-3 minutes or until golden brown and piping hot in the middle, turning to ensure they colour evenly. Drain onto kitchen paper and place on a platter. Sprinkle with extra parmesan cheese and serve with lime wedges.
Tip: If the mixture is too soft to form into balls, simply chill it until if firms up a little.
Optional: You can use 200g defrosted frozen corn kernels instead of the whole cobs.