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Corn Fritters with Avocado and tomato salsa
Nb persons: 4
Yield:
Preparation time: 15
Total time: 30
Source:
| 4 | corn cobs |
| 2 | eggs, (separate yolks and whites) |
| 2 tbl | all-purpose flour |
| 1/2 | sea salt |
| 2 tbl | cold-pressed virgin olive oil |
| 1 | Avocado |
| 1 | tomato |
| 2 tbl | Coriander fresh |
| 1. Cut the kernels from 2 of the corn cobs and place them in a medium-sized bowl. 2. Beat the egg yolks in a large bowl until light. 3. beat in the flour, salt and pepper and stir in the corn. 4. Beat the egg whites in a large bowl until stiff and fold them into the corn mixture. 5. Heat a heavy skillet or griddle iron over medium heat and brush it with oil. 6. Drop the corn batter onto the hot griddle or pan and cook for about 30-45 seconds per side. Transfer the cooked fritters to a serving platter and keep warm in a low oven while cooking the remainder. 7. Chop avocado, tomato and coriander into a bowl and serve. | |
| 200 calories per serve | |
| 13g Fat | |
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