Sweetcorn fritters
Instructions
Pour the sweet corn in Blender, followed by maize flour, baking powder and egg.
Season with salt and pepper, then working at low speed (2 or 3) for 5-8 seconds, until a thick batter with pieces of corn.
Break the eggs into a scoderla and whisk them well.
Heat 2 tablespoons of olive oil in a large pan with the bottom pan, over medium heat, then add 4 Cookware carefully separated of batter.
Cook for 3-4 minutes, turning once, until the pancakes are not swollen and slightly browned, then transfer them to a plate on the paper towel while you bake some pancakes.
If necessary, add more oil.
As soon as the pancakes are cooked, melt the butter for scrambled eggs in a medium saucepan.
Add eggs and cook over medium heat for 2-3 minutes, stirring until slightly strapazzarle (at this stage the eggs should be soft and creamy, not dry).
Immediately remove from heat and add spoonfuls of cream, then season with a little salt and pepper and mix.
The eggs must have a soft and creamy texture.
To serve, toast the canapés and polished with some butter.
Arrange 2 pancakes and canapés on heated plates, add eggs on toast and garnish with spring onions.
Ingredients and dosing for 8 persons
- 200 g of canned sweet corn drained
- 4 tablespoons of cornstarch
- 1 teaspoon of baking powder
- 1 egg
- 2 tablespoons of sunflower seed oil
- For scrambled eggs:
- 4 eggs
- Butter
- 2 tablespoons of cooking cream
- 2 tartine cut into two
- Some of sliced spring onions
- Salt
- Pepper