Breakfast corn cakes

Soft, light and gluten free. Served with grilled bacon, these are delicious for your favourite brunch/breakfast cook up. Serves 4 - 6

Sep 24th 2019
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Tags: Recipes , Kid Friendly, Appetisers & Snacks, Breakfast, Gluten-Free, Vegetarian

Tools: Blenders

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

Place the egg whites into the blender jug and cover. Select speed 3 (Mix) and pulse for 20 seconds or until light and foamy.

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.

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.

Serve with grilled bacon, tomatoes and toast

Tips

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