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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is a wonderful breakfast dish. We love it with bacon on the side and syrup on top. It's a great way to bring fresh sweet corn to your breakfast table. Ingredients:
3 ears corn, husked and cleaned |
1 egg yolk |
1 tablespoon all-purpose flour |
1 1/2 teaspoons white sugar |
1/4 teaspoon salt |
1 pinch ground black pepper |
1 egg white |
1/4 cup vegetable oil for frying |
Directions:
1. Use a knife to cut the kernels from the corn cobs. Using dull side of knife, scrape the remaining milk and pulp off of the cobs and into a bowl. Add the cut corn, egg yolk, flour, sugar, salt and pepper, and stir together.
2. In a separate bowl, beat the egg white to stiff peaks and fold into corn mixture.
3. Heat a lightly oiled skillet or frying pan, over medium heat. Drop large spoonfuls of corn batter onto the skillet a few inches apart. Cook until golden on bottom, about 2 minutes. Turn over and cook opposite side until golden. Briefly drain on paper towels and serve immediately.
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