Prep time 15 mins | serves 4 | 354 calories per serving
2 Av Ears/400g Corn, Cobs, Whole, Raw, Weighed with Cob, Average
3 Size Twos/183g Eggs, Whole, Raw
1 Med/180g Onions, Raw, Average
3 Tsps/15g Sugar, White, Granulated, Average
¼ Tsp/1.3g Salt, Sea, Average
¼ Tsp/0.5g Pepper, Black, Freshly Ground, Average
¼ Tsp/0.4g Mixed Herbs, Savory, Winter Or Summer, Dried, Average
250g Flour, Plain, Average
16 Sprays/3.2ml Oil, Spray, Sunflower, Average
With a sharp knife remove kernels from the corn: trim one end to produce a flat surface, stand the corn vertically on the flat end and cut down the length of the cob at the base of the kernels. Turn the cob and repeat until all kernels have been stripped, cutting a few rows at a time.
Separate the eggs.
Peel and chop the onion.
In a large bowl, beat the egg whites with a whisk or mixer until the whites form stiff peaks when lifted with the whisk.
Combine the egg yolks, onion, sugar, salt, pepper, corn, herbs and flour in a large bowl and mix.
Gently fold in the egg whites to the corn mixture, so that no air is lost from the whites, until just combined.
Heat a large, non-stick frying pan over medium-high heat and spray with a couple of squirts of spray oil; place large tablespoon-sized heaps of batter into the pan and fry until lightly browned, about 2 minutes per side. Remove to a plate and continue with the remaining batter.