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🍽️ Crispy Corn Pancakes

104 kcal · 30 min · 4 servings

Ingredients

• 1 can corn (285 g drained weight)
• 1 clove garlic
• 1 small onion
• 2 eggs
• 2 sprigs parsley
• 60 g flour
• salt
• pepper
• 2 tbsp rapeseed oil
• 8 cherry tomatoes

Instructions

1. 1. Pour the corn into a sieve and let it drain well.
2. 2. Peel the garlic cloves and the onions.
3. 3. Finely chop the garlic and the onions.
4. 4. Whisk the eggs in a separate bowl.
5. 5. Wash the parsley.
6. 6. Shake the parsley dry.
7. 7. Pluck the parsley leaves from the stems.
8. 8. Finely chop the parsley leaves.
9. 9. Mix the whisked eggs with the garlic.
10. 10. Add the drained corn to the egg mixture.
11. 11. Add the chopped onions.
12. 12. Add the chopped parsley.
13. 13. Sift the flour over the mixture.
14. 14. Stir everything together until a uniform batter forms.
15. 15. Season the batter with salt.
16. 16. Season the batter with pepper.
17. 17. Heat the oil in a frying pan.
18. 18. Take a tablespoon of batter and place it in the hot pan.
19. 19. Flatten the batter patty slightly with the spoon.
20. 20. Fry the pancakes until golden brown on the first side.
21. 21. Turn the pancakes over.
22. 22. Fry the pancakes until golden brown on the second side as well.
23. 23. Wash the cherry tomatoes.
24. 24. Place the washed cherry tomatoes next to the finished pancakes for serving.

Nutrition per serving

• kcal: 104
• Protein: 4 g · Fett/Fat: 4 g · Carbs: 12 g