Squirrel pancakes with corn
A quick and easy recipe especially for corn lovers - protein corn pancakes. Just three basic ingredients - juicy and crunchy corn kernels, egg whites and flour. These corn fritters are great for breakfast. Bright and delicious! Ingredients (for 3 servings)
Tinned corn - 300 g
2 egg whites - 2 units (75 g)
Flour - 50 gr (1/3 cup of 250 ml)
Salt - to taste
Ground black pepper - to taste
Vegetable oil (for frying) - 2 tablespoons (30 ml
Prepare the products according to the list. Sift the flour in advance. Rinse the corn in a colander. Leave 50 ml of the liquid from the corn.
Place the canned corn in a bowl. Pour in corn marinade. Add egg whites to the corn. Stir in egg whites.
Stir in the flour. Stir until evenly distributed.
Season to taste with salt and ground black pepper. You can add additional spices to taste. Stir to combine.
Heat vegetable oil in a deep frying pan. Use a spoon to mix the batter and corn and place small portions in the hot oil. Fry the fritters on a low-medium heat for 3 to 4 minutes on each side, until lightly golden.
Place the pancakes on a paper towel to soak up any excess oil.
Corn and egg white pancakes are ready to serve. If desired, you can top them with sour cream or other appropriate sauce.
Bon appetit