Corn fritters

Ingredients

• 1 egg
• 150 g corn kernels (drained weight, canned)
• 1 tbsp Milk (3.5% fat)
• 0.5 tsp Curry Powder
• 30 g Butter
• 30 g spelt whole‑grain flour
• Salt
• Pepper
• 2 tsp lemon juice
• 0.5 tsp raw cane sugar
• 1 tbsp chopped parsley
• 4 tbsp rapeseed oil
• 6 tomatoes
• 1 Red Onion
• 3 tbsp white wine vinegar
• 1 tbsp oregano

Instructions

1. 1.

   Separate the egg whites. Blend half of the drained corn kernels with yolk, milk, curry powder and butter until smooth. Stir in the remaining corn and flour. Season with salt and pepper.

2. 2.

   Whisk the egg whites, lemon juice and raw cane sugar until stiff peaks form; fold into the corn mixture along with parsley.

3. 3.

   Heat 2 tbsp oil in a skillet over medium heat. Drop 1 tbsp of batter for each fritter and fry about 2–3 minutes per side until golden brown.

4. 4.

   For the salad, wash tomatoes, remove stems and cut into wedges. Peel the red onion and slice into rings. Toss tomatoes, vinegar, oil and oregano together; season with salt and pepper. Serve the corn fritters with the fresh tomato‑onion salad.