Corn Fritters
Sweetcorn folded into a light batter lifted with whisked egg whites, fried until the outsides crisp and the middles stay soft. Good hot from the pan with nothing but salt.
Ingredients
- sweetcorn kernels — 400 g
- all-purpose flour — 125 g
- baking powder — 1 tsp
- salt — 2 tsp
- paprika — 0.25 tsp
- eggs, separated — 2 pcs
- oil for frying — 200 ml
Instructions
- Chop the sweetcorn roughly so it binds into the batter.
- Sift the flour, baking powder, salt and paprika together and stir into the corn.
- Beat the egg yolks until thick and pale and mix them through.
- Whisk the whites to stiff peaks and fold them in gently, keeping the air.
- Heat the oil in a frying pan until a drop of batter sizzles at once.
- Fry spoonfuls of batter until golden on both sides, then drain on kitchen paper and serve hot.