YIELD: Makes ± 26


  • 415 g (1 can) Sweetcorn, cream style
  • 490 g (2 cans) Corn, whole kernels drained
  • 100 g (2 large) Eggs, beaten
  • 500 g (1 sachet) Master Sweet Batter R/P (08169050)
  • 14 g (1 Tbsp) Flavamate (04102010)
  • 125 ml (½ cup) Oil, for frying
  • 190 ml (¾ cup) Thai-Style Sweet Chilli Sauce (07653040)


1. Mix together the sweetcorn, corn kernels and beaten eggs. Sift the Master Sweet Batter R/P into the mixture, add Flavamate and mix to combine. 2. Heat the oil in a pan over medium heat. Drop heaped tablespoons (± 50 g each) of the batter into the pan. Shallow-fry until golden brown on both sides and cooked through in the centre. 3. Remove from the oil and drain on a paper towel before serving with Thai-Style Sweet Chilli Sauce.
Chef’s Tip: Serve with Sweet Chilli Sauce (07651040) and sour cream