Ingredients

• 3 fresh corn on the cobs
• 10 oz - 300g crab meat (once drained)
• 6 spring onions (scallion or green onion)
• ½ cup self raising flour
• ¼ cup corn starch (corn flour)
• ¼ cup of full cream milk (whole)
• 2 whole eggs
• ½ tsp cayenne pepper or chili powder
• Salt and pepper
• Vegetable oil for deep frying

Steps

• Step 1

  First shuck the husks of your corn cob, remove any fibrous parts by rinsing and wiping with a dry clean kitchen towel. To avoid flying kernels all over the floor, place an upside down small mixing bowl inside a larger one (see video). Then rest the corn stem side down on the small mixing bowl and cut away all the kernels using a knife.
  Remove the smaller inner bowl and break apart using your hands all the kernels.

• Step 2

  Open the cans of crab meat (unless fresh or frozen) and place in a strainer and squeeze out any juices to dry as much as possible.

• Step 3

  Trim off any roots of your spring onions (scallions), split lengthwise with a knife and chop finely. Add to your corn along with the self-raising flour, corn flour (corn starch), Cayenne pepper, salt and pepper and dry crab meat.

• Step 4

  In a separate bowl, crack two whole eggs and add the milk. Whisk well and pour over mixture. Mix well until all ingredients are well combined.

• Step 5

  Add oil to a deep pan or a deep fryer and heat to 320°F – 160°C.

• Step 6

  Scoop out a full tablespoon of mixture and using two spoons, carefully add to hot oil. Cook four or Five at a time. Leave to fry for approx 3 minutes or until golden brown. They should be crunchy on the outside with a little softness in the middle. Scoop out and place over absorbent kitchen paper. Serve immediately with mayonnaise or aoli.

Little Tips

You can make the mixture the day before. Makes a great appetizer, serve and eat immediately after frying for maximum crunch.