Prep 8 mins
Cook 10 mins
I have made this recipe many times, and it is wonderful, especially if fresh corn is used instead of canned. This recipe is in "The sourdough cookbook", by Rita Davenport.
- 236.59 ml all-purpose flour
- 2.46 ml baking soda
- 2.46 ml salt
- 118.29 ml nonfat dry milk powder
- 2 eggs
- 236.59 ml sourdough starter
- 340.19 g can whole kernel corn, drained
- 1.23 ml dried onion flakes
- vegetable oil (for deep frying)
- In a medium bowl, stir together flour, baking soda, salt and milk powder: set aside.
- In a large bowl, beat eggs. Stir in sourdough starter, corn and onion. Stir in flour mixture until just moistened; set aside.
- Pour oil 3 inches deep in a medium skillet. Heat to 375 degrees. At this temperature, a 1 inch cube of bread will turn golden brown in 40 seconds.
- Carefully drop batter by Tablespoons full into hot oil. Fry 1 1/2 to 2 minutes on each side or til golden brown, turning once. Drain on paper towels. Serve hot.
I am completely in love with this beautiful little orbs of golden deliciousness. They are so light and airy on the inside with a perfectly crisp exterior. Perfect blend of flavors with the tang of the sourdough, the sweet pop of the corn kernels (I used white corn), and savory onion (I used green onion instead of dried). I could even see serving these for breakfast with a bit of syrup or honey if you left out the onion. I will definitely make these the next time I want a bit of a splurge :)