Sweet Corn Fritter con Salad

Corn fritter, easy to make. Ecxellent for breakfast with your favorite fruit salad.

Ingredients  

3 cups plain white flour, sifted 

1 ½ teaspoons baking powder 

¼ teaspoon salt 

2 medium egg, separated 

1 ½ cups milk 

326g tin sweet corn kernels, drained 

3 tablespoons peanut oil  

Procedure 

1. Pre heat oven to 180 degrees centigrade. 

2. Combine sifted flour, half of salt, egg yolk of both eggs and milk in a deep bowl or measuring jug, beat to a thick consistency with a whisk. 

3. In a medium bowl, whisk the white of the egg with rest of the salt to stiff peaks, using clean dry blades, then fold this with the kernels into the batter, using slow broad strokes. 

4. Pour enough oil to cover a large frying pan base by 0.5cm and heat until very hot. Scoop out fritter mix using a tablespoon into the hot oil. Cook for two minutes over medium heat or until bubbles form on top. Then turn over with a fish slice, cook 1 ½ to two minutes more. Drain and keep hot in the oven until all are cooked.  

Photograph owned by the author