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SWEET CORN FRITTERS
Serves 6
2 x 60g eggs
1 x 440g can creamed corn
1 3/4 cups (265g) plain flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons oil
Freshly ground black pepper
1. Assemble Mixer using scraper beater.
2. Using Light Mixing setting, beat eggs,
and creamed corn until just combined.
3. Sift flour, baking powder together
and salt.
4. Using Folding/Kneading setting, slowly
add sifted ingredients to egg mixture,
mix until combined, about 1 minute.
5. Heat 1 tablespoon oil in a non-stick
fry pan over medium heat. Place
tablespoonful of corn mixture into hot
pan, pressing down to flatten. Cook for
2 minutes or until golden brown, turn
over and cook other side for a further
1-2 minutes or until cooked through.
6. Remove from pan and drain on
absorbent paper towel. Repeat with
remaining mixture adding remaining oil
when required.
7. Serve fritters with scrambled eggs,
smoked trout, sliced avocado and
sprinkled with sea salt.
RICOTTA BERRY PANCAKES
Makes 6 - 8
3 eggs, separated
200g ricotta cheese
½ cup milk
¾ cup/ 110g self raising flour
2 teaspoons baking powder
2 tablespoons caster sugar
Butter for greasing
fresh blueberries
maple syrup
1. Using scraper beater place egg yolks,
ricotta cheese, milk, flour, baking
powder and caster sugar into
mixer bowl.
2. Using Light Mixing setting, mix until
ingredients are just combined, about 20
to 30 seconds. Do not over beat. Pour
mixture into a large bowl.
3. Using Whisk attachment and a
clean bowl.
4. Using Aerating/Whipping setting, add
egg whites to mixer bowl, beat egg
whites until soft peaks form, about
1 to 1½ minutes. Fold gently into
ricotta mixture.
5. Heat a heavy based frying pan or
griddle over a low to moderate heat
and lightly grease with butter.
6. Spoon ¼ cup of the mixture into
pan and cook until golden brown
on both sides.
7. Serve with fresh blueberries and
maple syrup.
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BEM800_IB_Issue_0110.indd 43 10/12/09 10:00 AM