Corn fritters

Ingredients for 15 servings:

• 2 eggs
• 2 tbsp flour (spelt flour), type 1050, or fine corn flour
• 1 pinch(s) of dried, crumbled chili pepper(s) or a little chopped fresh red or green pepper
• 1 pinch(s) nutmeg, grated
• ¼ tsp paprika powder, hot
• 1 small onion(s) or double the amount of spring onions, finely chopped
• 2 tbsp coriander, finely chopped, or flat-leaf parsley, finely chopped
• 2 corn cobs, or 285 g corn kernels from the jar or can
• Olive oil, extra virgin, or spicy red sesame oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Whisk the eggs and flour until smooth and season with chili, nutmeg, and paprika. Stir in the onions and herbs. Cut the corn kernels from the cob and add them. Heat the oil in a non-stick frying pan. Scoop the pancake mixture with a tablespoon or ice cream scoop and place small, approximately 5 mm high heaps in the frying pan. Cook over medium heat, then carefully turn over with a flat spatula after a few minutes and finish cooking. Caution: the mixture will splatter a little. Tip: Serve with a tomato dip or tortilla sauce, or with the avocado chili dip.