Corn fritters with blueberries

Ingredients for 2 servings:

• 200 g blueberries
• 1 tbsp maple syrup
• 3 tbsp water
• 1 tsp vanilla pudding powder
• 2 eggs
• 285 g corn
• 100 g flour
• 1 dashes lemon juice
• 100 ml carbonated mineral water
• 25 g almond sticks
• ¼ tsp baking powder
• 1 tsp vanilla sugar
• n. B. Oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple, vegetarian, for the whole family

For the sauce, mix one tablespoon of water with the pudding mix. Bring the blueberries, two tablespoons of water, and the maple syrup to a boil in a saucepan. Stir in the pudding mix, bring to a boil, and allow to thicken. Keep warm until ready to serve. For the pancakes, separate the eggs. Beat the egg whites with a dash of lemon juice until stiff peaks form and chill. Halve the cornstarch and puree half of it with an immersion blender. Then mix well with the egg yolk, the remaining cornstarch, flour, almonds, baking powder, vanilla sugar, and sparkling water. Add a little more water if necessary, but the mixture should still thicken. Now fold in the egg whites. Fry the pancakes in a pan with oil. I always make them the size of potato pancakes, but you can certainly make them smaller. Serve with the blueberries. 360 kcal per serving. Note: This recipe is enough for one or two people as a main course. If served only as a dessert, it can certainly feed four people.