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The snack has a crunchy exterior and soft in the middle when freshly fried, however, it hardens up when cold.
Ingredients
200g of milled corn flour
25g of Caster Sugar
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Pinch of Nutmeg
100ml of water
500ml of Sunflower oil
80g of Roasted peeled Peanuts
Method
· Mix the water and 100g of the milled corn flour in a saucepan and place on medium heat.
· Mix the corn flour and water till you form a hard smooth paste. It's the same process of making a choux pastry but will corn flour. This should take about 8-10 minutes.
· In a bowl, mix the remaining 100g of corn flour, Sugar and Nutmeg together.
· Transfer the hot dough into the dry Corn mixture and mix everything till well combined.
· With clean hands, scoop a handful of the Corn dough mixture and roll it in between your Palm to form an oblong shape.
· Insert a few groundnuts into each shaped corn dough and set aside.
· Pour the Sunflower oil into a Wok or Saucepan and place it on medium heat.
· Test the oil is hot by dropping a little corn dough into the oil. If it sizzles, your oil is ready.
· Fry each corn doughnut till it is golden brown and drain off any excess oil on a blotted Kitchen paper.
· Serve immediately with groundnuts and a glass of cold juice.