Sweetcorn Doughnuts

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Doughnuts:
Plain flour		200g
Baking powder		2 tsp
Eggs (medium)		2
Golden caster sugar		100g
Rice bran oil		2 tsp
Boiled sweetcorn		100g
Linseeds (if you like)		a little
Rice bran oil for frying		as required

Method

Cook

30min

Beat the eggs and add the sugar and the sifted flour and baking powder. Mix gently.

Add the rice bran oil and sweetcorn and linseeds. Cover with cling film and leave at room temperature for 30 minutes.

Put 4-5cm oil in a pan and heat gently to 140-150C.

Moisten your hands and make doughnuts from the mix the size of a ping pong ball and fry for 8-10 minutes.

You could use 40g of spelt flour with 160g plain flour.

Spelt flour is said to be the source of all other flours. It's inbetween plain and strong flour.

These are the linseeds I used.

Tips & Note

●Rice bran oil is from rice bran, it makes deep frying more crispy and is better for your stomach.
●Keep rolling the doughnuts in the oil to get a nice crispy surface without cracks.

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