INGREDIENTS
400g corn kernels, cut from the cob
120g tempura flour, plus a little extra for rolling
1 egg yolk
Vegetable oil, for frying
Sea salt flakes
Mountain pepper leaf, ground
Anise myrtle, ground
METHOD
- Place the corn kernels into a mixing bowl and season with salt. Add the flour and egg yolk. Mix vigorously with one hand until the corn is coated lightly with the flour and egg; add a small amount of water if needed.
- The mixture should feel tacky. Mixing it vigorously with your hand will activate the gluten in the flour, holding the mixture together.
- Once the mix is ready, wash your hands well. Lightly dust your hands with the extra flour and roll into balls roughly the size of golf balls. Press the balls together very firmly so they hold together.
- Heat the vegetable oil in a deep, wide saucepan on medium heat, induction setting 7.
- Heat oil to 170°C. For safety, a digital thermometer can accurately measure temperature.
- Carefully place the rolled corn croquettes into the hot oil. Do not overcrowd the oil, as it will cool down. Fry up to eight at a time, gently rotating so they brown evenly.
- Cook for around 2-3 minutes. Drain onto paper towel. Season with mountain pepper leaf, anise myrtle, salt and serve.
Hints and tips
- If you cannot find tempura flour, you can easily make your own. For every half cup
of plain flour, add 1 tablespoon of corn flour and mix well.
APPLIANCE / FUNCTION
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
