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Ingredients

  • 3 large eggs, separated
  • 3 spring onions, roughly chopped
  • 2 sticks celery, roughly chopped
  • ½ cup fresh basil
  • Freshly ground salt and black peppercorns
  • 2 x 420g can corn kernels, drained
  • 2 tbs cornflour
  • 2 tbs fine rice flour
  • 2 tbs potato flour
  • 1 tbs baking powder
  • 2 tbs olive oil

Method

  1. Place the egg whites into the blender jug and cover. Select speed 3 (Mix) and pulse for 20 seconds or until light and foamy.
  2. Add the spring onions, celery, basil and plenty of salt and pepper. Cover the blender and pulse on puree for 5 seconds. Add ¾ cup of corn, egg yolks, flours and baking powder. Cover and pulse for 4 seconds or until combined. Add the remaining corn and pulse for 2 seconds.
  3. Heat a little oil in a large heavy based frying pan or flat grill. When the pan is hot, add 2 tbs of the batter. Cook for about 2 minutes each side until firm and golden. Repeat with the remaining batter.
  4. Serve with grilled bacon, tomatoes and toast

Tips

  • Fritters are soft and delicate, be gentle when turning over.