Souffle corn frites


  • 250 gr cream corn (store ready)
  • 200 gr fresh corn
  • 80 gr chopped birds eye chili
  • 100 gr green onion chopped
  • 40 gr corn flour
  • 60 gr plain flour
  • 30 gr baking powder
  • salt and pepper to taste
  • 15 gr sugar
  • 15 gr minced garlic
  • 15 gr minced shallots
  • 1 egg yolk
  • 2 egg whites
  • oil for frying



  • mix all ingredients together except the egg white. THE CREAM CORN, will give you the wet texture. . The mixture should be thick and creamy. Don't worry if the mixture is to thick. or dry. we will incorporate the white egg to the mixture.
  • on a separate bowl, whisk the egg white to soft peak, then fold gently to the cream corn
  • heat the oil on the medium heat on a deep fryer (don't use a flat surface) you will need a bit more oil for the depth of the fryer
  • fry your corn frites gently, one by one. Maximum 5 to 6 pieces each frying. and place on a dry towel to let oil access drips