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Export 6 ingredients for grocery delivery
Step 1
Heat vegetable oil in a large heavy-duty pot to 350F / 180C.
Step 2
Prepare the wet mix. Whisk the egg and water together until homogenized.
Step 3
In a large mixing bowl, add the drained sweet canned corn. Add the AP flour and salt to the corn.
Step 4
Mix until all the kernels are well coated.
Step 5
Once all the kernels are coated, drizzle in a little bit of the wet mix. You should be putting in less than ¼ cup of the wet mix— it should only be enough for the mixture to become tacky but not overly doughy.
Step 6
If not using gloves, wash your hands and dust in flour to shape the cornballs.
Step 7
Scoop around ½ cup of the corn mixture and shape it into small spheres. Move the ball from one hand to the other like you would when juggling.
Step 8
The cornball should be packed enough to not fall apart but not too tightly packed where the ball will be too dense and undercooked.
Step 9
Drop the ball gently into the preheated oil.
Step 10
Agitate the ball for an even fry. Fry for around 4 minutes or until golden brown.
Step 11
Drain on a wire rack and season with salt. Garnish with parmesan cheese powder and parsley. Enjoy!
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