Servings:
Makes 10 Servings
Ingredients
- 2 eggs, separated
- 1 cup drained tinned corn
- 3 tablespoon all-purpose flour
- 3 teaspoon salt
Preparation
Baking Directions:
Whisk the egg whites with the salt until stiffish, not fretting over them unduly, then — in another bowl — whisk the egg yolks for two to three minutes.
Fold in the flour and sweet corn and then the whites.
I just tip the bowl of whites in the yellow ingredients and fold, though not gently, with a rubber spatula until everything’s combined.
Meanwhile, heat a smooth griddle or heavy non stick pan/skillet and dollop out the fritters: I use a coffee scoop which is a 2-tablespoon measure and you end up with golden pancakes about 5-6 cm/2 to 2 and a half inches in diameter.
