Corn fritters and warm tomato salad

Ingredients for 2 servings:

• 120 g cornflakes
• 120 g milk
• 50 g corn, well drained
• 2 eggs, size M
• 50 g flour
• ½ tsp nutmeg, freshly grated
• smoked salt
• Pepper, from the mill
• Pul Beaver
• Rapeseed oil for frying
• 500 g tomatoes
• 2 tbsp, heaped spring onions
• 1 medium-sized garlic clove(s)
• 2 tbsp white wine vinegar
• 1 tbsp rapeseed oil
• salt and pepper
• Sugar
• 1 tbsp, heaped parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian

For the corn fritters, mix the cornflakes with the milk and let stand for 5 minutes. Separate the eggs and mix the egg yolks with the corn kernels into the cornflakes. Beat the egg whites with a hand mixer until stiff and then fold them into the cornflakes along with the flour. Season generously with smoked salt, pepper, nutmeg, and Pul Biber, if desired. With wet hands, form eight evenly weighted corn fritters and fry in hot fat for about 3 minutes on each side. Bake in an oven preheated to 130°C (top/bottom heat) on a baking tray lined with baking paper on the middle shelf for about 5 minutes. For the salad, cut the spring onions into rolls and fry them in oil in a pan with finely chopped garlic. Deglaze with white wine vinegar. Roughly dice the tomatoes and add them. Heat everything through and season with salt, pepper, and sugar. Arrange on plates and sprinkle with chopped parsley.