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🍽️ Crispy Corn Pancakes with Boiled Corn Cobs

422 kcal · 30 min

Ingredients

• 4 fresh corn cobs
• 1 tbsp sugar
• butter
• salt
• pepper
• 2 corn cobs
• 2 egg yolks
• 1 egg white
• 3 tbsp flour
• salt
• pepper
• oil (for frying)

Instructions

1. 1. Fill a pot with water and stir in sugar. Place the corn cobs inside and cover the pot.
2. 2. Boil the cobs for 8 minutes. Remove the corn cobs from the water using a slotted spoon. Let them drain.
3. 3. Brush the warm cobs with butter. Season them with salt and pepper.
4. 4. Wash the corn kernels. Carefully cut the kernels off the cob using a sharp knife.
5. 5. Stir the corn kernels in a bowl with the egg yolks. Season the mixture with salt and pepper.
6. 6. Whip the egg whites in a separate bowl until stiff. Gently fold the whipped egg whites into the corn mixture.
7. 7. Sprinkle flour over it and mix everything loosely. Heat oil in a frying pan.
8. 8. Add one tablespoon of the corn mixture to the hot pan. Press the pancakes down slightly and fry them for 2 minutes on each side.
9. 9. Remove the finished pancakes with a slotted spatula and let them drain on kitchen paper.

Nutrition per serving

• kcal: 422
• Protein: 11 g · Fett/Fat: 20 g · Carbs: 49 g