Dear Marlene

A while back you requested a recipe for Corn Fritters. Hope you like it!

Kind regards
Lynette




Corn Fritters



1 egg separated
200g tinned sweetcorn kernels drained*
65g flour
half a teaspoon baking powder
salt and white pepper to taste
oil for deep frying

Mix egg yolk and sweetcorn together. Add the flour, baking powder and
seasoning**. Mix well. Whisk the egg white until stiff, then fold into
the corn mixture. Heat oil in a deep fat fryer*** to 180 deg C (350 deg
F). Spoon mixture, a teaspoon at a time, into the hot oil. Fry for 2 3
minutes, turning once until golden. Drain each batch on kitchen paper and
keep warm until all are done.



* Instead of tinned sweetcorn kernels, use thawed frozen sweet
corn.



** Vary seasoning by adding a few drops of Tabasco sauce or mustard
(ready made or powder) or peri-peri or chilli or whatever takes your fancy
even finely chopped herbs!



*** A wok works well or just a deep saucepan. When using a wok or pan,
no more than an inch or so of oil is needed.

These fritter can also be served cold with a sweet chilli dip, or any
other dip for that matter, as a snack or starter.

This mixture makes about 12 fritters, but van very easily (and
successfully) be doubled!

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