Breakfast corn cakesSoft, light and gluten free. Served with grilled bacon, these are delicious for your favourite brunch/breakfast cook up. Ingredients:
3 large eggs, separated
3 spring onions, roughly chopped
2 sticks celery, roughly chopped
1/2 cup fresh basil
freshly ground salt and black peppercorns
2 x 420g can corn kernals, drained
2 tbsp cornflour
2 tbsp fine rice flour
2 tbsp potato flour
1 tbsp baking powder
2 tbsp olive oil Method:
Place the egg whites into the glass jar of the blender. Cover and select the whipping symbol. Pulse 20 seconds or until light & foamy.
Add the spring onions, celery, basil and plenty of salt and pepper. Cover and pulse on puree for 5 seconds. Add 3/4 cup of corn, egg yolks, flours and baking powder, cover and pulse 4 seconds or until combined. Add the remaining corn and pulse 2 seconds.
Heat a little oil in a large heavy based frying pan or flat grill. When hot add 2 tbsp amounts to the pan and cook about 2 minutes each side until firm and golden. Repeat with the remaining batter.
Serve with grilled bacon, tomatoes and toast. Tips:
Cook notes: Fritters are soft and delicate, be gentle when turning over.
Serves 4-6 Click here for Print Friendly Version Back to the recipe list...
Please note: vegetarian recipes in this database may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons |
