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| 3 | Large Ears of Corn |
| 2 | Egg Yolks |
| 4 Tsp. | Plain Flour |
| 4 Tsp. | Cornflour |
| 1 Tsp. | Sugar |
| 1/2 Tsp. | Salt |
| 1/4 Tsp. | Pepper |
| 2 | Egg Whites |
| 3 - 4 Tbsp. | Cooking Oil |
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| 1. |
Remove husks from fresh ears of corn; pull off silk. Rinse and pat dry. With a sharp knife, cut kernels from cobs to measure 9 oz/280 g corn. |
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| 2. |
In a small mixing bowl beat egg yolks with an electric mixer on high speed for about 5 minutes, or till thick and lemon coloured. Stir in corn, flour, cornflour, sugar, salt, and pepper. |
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| 3. |
Wash beaters thoroughly. In a medium mixing bowl beat egg whites on high speed till stiff peaks form (tips stand straight). Gently fold egg whites into the corn mixture. |
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| 4. |
Heat 2 tablespoons oil in a large frying pan; add batter by rounded tablespoons. Fry fritters, a few at a time, over medium heat for 5-6 minutes, or till they are golden brown and crisp, turning once and adding remaining oil as necessary. As fritters are cooked, transfer them to a heated platter; keep warm in a preheated 300°F/150°C oven till all are fried. Serve warm. |
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Recipe Submitted By: Chris Diamond
Category: Appetizer
Type: Vegetables
Bake Time:
Servings: 20
Prep. Time:
Utensils:
Notes: |
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