Bolinho de Milho (Brazilian Corn Fritters)

Method

1. 1

   Pulse half the corn in a food processor (or mash with a fork) to release its starch, leaving the other half whole.

   💡 This thickens the batter naturally so the fritters hold together without extra flour.

2. 2

   In a bowl, whisk the eggs and milk, then stir in the mashed and whole corn, flour, cheese, spring onion, salt and pepper into a thick, scoopable batter.

3. 3

   Heat about 1cm of oil in a frying pan over medium heat.

4. 4

   Drop heaped tablespoons of batter into the oil, flattening slightly, and fry in batches, 2–3 minutes per side, until deep golden.

   💡 Give each fritter room — crowding the pan cools the oil and makes them greasy instead of crisp.

5. 5

   Drain on paper towels.

6. 6

   Serve warm, plain or with a dab of hot sauce.