These fritters can be enjoyed as a side dish at your next dinner party, or as a vegetarian main with a side salad.
Serves about 24 – EASY 30 minutes
100ml (50g) cake flour
250ml (1 cup) fresh milk
5ml (1 tsp) bicarbonate of soda
300g cooked corn kernels
15ml (1 tbsp) butter, melted
2 stalks of spring onions, finely chopped
2 large egg whites
Salt and freshly-ground black pepper, to taste
- Mix the polenta and cake flour well together. Stir in the milk, bicarbonate of soda, corn, butter and spring onions.
- In a separate bowl, whisk the egg whites until soft peaks are formed then gently stir in the polenta mixture.
- Apply a generous layer of Spray and Cook to your frying pan. Over medium heat, add spoonfuls of the corn mixture to the pan. Fry until the fritters are cooked through and slightly brown on both sides.
- Serve the fritters hot or cold, with a fresh summer salad of your choice.