3 sticks of golden sweet corn, a pinch of salt, a pinch of black pepper, 2 cups of salad oil, 1 cup of cream

Methods

1. Peel off the outer leaves of the sweet corn, wash and wipe off the water, and cut it into uniform sized pieces.

2. Heat a pan with salad oil and cream on medium heat to about 170°C. Fry the sweet corn in recipe 1 for about 2 to 3 minutes, then drain the oil and sprinkle with a little salt and black pepper.