2 eggs, separated
1 Tbsp. plain flour
3/4 lb. canned sweetcorn, drained
salt and pepper
1 oz. butter
Whisk the egg whites until stiff. Mix together the egg yolks, flour and sweetcorn. Season with salt and pepper to taste and fold in the egg whites. Heat the butter in a large heavy-based frying pan. When the fat sizzles, drop in tablespoons of the corn batter. Fry until set and lightly browned underneath. Turn with a palette knife and fry the other side until golden. Drain and serve immediately.