2 - Lunch, LCD – All Recipes, LCD – Best, Main
4 large corn cobs
2 eggs (separate yolks and whites)
2 tablespoons all-purpose flour (or gluten free all purpose flour*)
Pinch sea salt
Freshly ground black pepper
Cold-pressed virgin olive oil
(GF*, DF, NF, YF)
Cut the kernels from 2 of the corncobs and place them in a medium-sized bowl.
Then, using a heavy knife, scrape the cobs over the bowl to extract their juices.
Grate the corn from the remaining cobs (i.e. cut off the kernels at about half their depth and then with the back of the knife’s blade scrape off what is left on the cob), mixing the cut pulp and milk with the kernels.
Beat the egg yolks in a large bowl until light, beat in the flour, salt and pepper and stir in all the corn.
Beat the egg whites in a large bowl until stiff and fold them into the corn mixture.
Heat a heavy skillet or griddle iron over medium heat and brush it with olive oil.
Drop 1/4 cup of the batter at a time 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.