Golden corn fritters
- 150g polenta
- 50g cake flour
- 250ml (1 cup) fresh milk
- 5ml (1 tsp) bicarbonate of soda
- 300g corn kernels, cooked
- 15g butter, melted
- 2 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 to soft peaks. 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 and 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.