About this recipe:Unbelievably light, these fritters are best with fresh sweetcorn, though frozen can be used. Easy to make too! My husband loves these and anticipates corn season.
Lee A Vazquez-fitzmaurice
125g plain flour
1 teaspoon baking powder
3 ears fresh sweetcorn, kernels cut from cob
2 eggs, separated
120ml whipping cream
salt and pepper to taste
1 litre vegetable oil for frying, or as needed
2 tablespoons golden syrup (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
Whisk flour and baking powder into a bowl and mix in sweetcorn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites in a separate bowl with an electric mixer until stiff peaks form. Gently fold egg whites into the batter, retaining as much volume as possible.
Pour vegetable oil into a deep heavy frying pan to a depth of 7cm (3 in). Heat to 190 degrees C.
Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on kitchen paper and serve as they are, or drizzled with syrup, if liked.