1 X 410 g can cream-style sweetcorn
1 cup Edmonds self raising flour
1/4 cup low fat milk
3 eggs, separated
salt and freshly ground black pepper to taste
2 tablespoons chopped parsley
5 tablespoons Simply Pure Vegetable Oil, to cook
In a large bowl, mix the cream style sweetcorn, flour, milk, egg yolks, salt and freshly ground black pepper and parsley together. In a separate bowl, beat the egg whites until stiff and fluffy. Fold these gently into the corn mixture.
Heat the oil in a large non stick frypan over medium to high heat. Cook spoonfuls of mixture for approximately 3 minutes each side until puffed up and golden brown. Drain on paper towels. Keep warm in the oven while you cook the remainder of the batch. Serve with chilli sauce, tomato sauce or salsa.