🍽️ Crispy Corn Pancakes with Boiled Corn Cobs

Name: Crispy Corn Pancakes with Boiled Corn Cobs
Total time: 30 min
Yield: 4 servings
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)

422 kcal · 30 min · 4 servings

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

Nutrition per serving

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