Sweetcorn Space Saucers Fritters

6
20 min
20 min

Ingredients

  • 50g frozen sweetcorn
  • 50g plain wholemeal flour
  • 25g cornmeal
  • 2 tablespoons chopped coriander, plus extra to serve
  • ½ teaspoon Cajun spice (optional)
  • 2 spring onions, finely chopped
  • 1 egg, separated
  • 75ml whole milk

Method

  1. Preheat the oven to 190°C/375°F/Gas Mark 5. Line a baking sheet with baking parchment.
  2. Cook the sweetcorn in a saucepan of boiling water for 3 minutes. Drain well.
  3. Place the flour, cornmeal, coriander + Cajun spice (if using) in a large bowl. Add the sweetcorn, spring onions, egg yolk + milk + mix to a thick paste.
  4. Whisk the egg white in a thoroughly clean, grease-free bowl until it forms peaks, then gently stir it into the sweetcorn mixture. Place 6 spoonfuls of the mixture on the prepared baking sheet, spaced well apart.
  5. Bake the pancakes in the oven for 8 minutes. Using a fish slice, carefully turn the pancakes over + return to the oven for a further 4–5 minutes until cooked through. Serve warm, sprinkled with extra coriander.

Products used