These are the best corn fritters, using fresh corn they have a lovely crunch about them but the whipped egg whites make them as light as a feather.
Use your imagination with toppings salsa, guacamole, black beans, ham, cheese, smoked salmon, bean stew, chicken and salad, the list goes on!
3 ears of sweet corn, shucked
3 spring onions, topped and tailed, finely sliced
1 large red chilli, deseeded and diced finely
2 teaspoons smoked paprika
1/2 teaspoon cayenne
50g gluten free breadcrumbs
2 limes, juiced
4 eggs, separated
2 teaspoons gluten free baking powder
Heat a large non stick frying pan over a medium heat.
In a large bowl combine the sweet corn, spring onions, chilli, paprika, cayenne, gluten free breadcrumbs and lime juice.
Add the four egg yolks and combine very well.
In a separate large bowl, whisk the egg whites to stiff peaks.
Gently fold the egg whites into the sweet corn mixture.
Using a large spoon, spoon fritters onto the frying pan, do not over crowd.
Cook until the top looks set and then flip over and cook will medium brown.
Top with your favourite toppings and serve.