1 corn cob or 140 grams corn kernels
1 tablespoon plain flour
1 egg, separated
salt and freshly ground white pepper
Cut the kernels from the cob and then drop in boiling water and boil for a couple of minutes, just enough to take the raw edge off.
Separate the egg and beat the egg white until it’s thick and fluffy.
Place the yolk in a bowl and add in the corn kernels – give it a quick stir then sift in the tablespoon of plain flour. Add a little salt and white pepper and stir until combined.
Drop a spoonful of beaten eggwhite to the batter and stir to slacken the mix. Add the rest of the eggwhite and gently fold through.
To make the cakes I’ve used egg rings to help form the shape and each cake takes about ⅓ of a cup of batter.
Heat a heavy based skillet over a medium heat, drizzle in a little oil and a small knob of butter. When the butter has melted, place the egg rings in the pan. Divide the batter into the four egg rings.
Cook over a gentle heat – when the top starts to dry out, flip them over. You’ll probably find that the cakes by this stage will have shrunk back from the rings so you can remove the rings now and let the cakes cook unrestrained.
Cook until golden and then place on paper towels to remove any excess oil.
The cakes are best eaten as soon as they are made. While you can happily eat them as is, I’ve added a crowning glory of just seared king prawns, the sweet meat of the prawn an excellent match for the cakes.