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