Amish corn pikelets
Method
- 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.
Ingredients
- 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.