- Cooking and Prep: 45 m
- Serves: 6
Empty can of corn into blender and pulse until desired texture is achieved - be careful not to liquefy the corn.
Pour blended corn into a mixing bowl and add water and eggs.
Mix in the flour, corn starch, baking powder, salt and pepper and continue to mix until texture becomes a heavy dough.
Using two teaspoons, form walnut sized balls and fry in 325°F oil until golden brown.
Pile on plate and garnish with Pomegranate Pesto Dip.
Replies:They are about 15 ounces. The smaller ones are usually around 8.