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Amish corn pikelets


  • Mix together the corn, chilli, flour and egg yolks until well combined. 
  • In another bowl, whisk the egg whites until soft peaks form. Then gently fold into the corn mixture. 
  • Heat a thin layer of oil in a heavy-bottomed pan and cook large spoonfuls of the mixture in batches until golden brown on both sides. Drain on kitchen paper towels.


  • kernels from 4 corn cobs
  • 1 small red chilli, seeded & finely sliced
  • 2 heaped tbsp plain flour
  • 2 eggs, separated
  • sea salt & freshly ground pepper
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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