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Corn And Asparagus Fritters


Corn And Asparagus Fritters

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Product used:
Super Juicy Corn Kernels 500g
3 cups McCain Frozen Corn Kernels
  • 3 stems of asparagus, chopped
  • 1 large egg, separated, plus 1 large egg white
  • 1 tablespoon plain flour
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 pinch of freshly ground black pepper
  • 4 tablespoons vegetable oil


1.Put McCain Frozen Corn Kernels and asparagus into a medium bowl. Add egg yolk, flour, sugar, salt, and pepper. Stir to combine.
2.In a clean bowl, whisk egg whites until stiff but not dry. Fold into corn mixture. Heat 2 tablespoons vegetable oil in a large cast-iron or non-stick skillet over medium-high heat.
3. Drop spoonful’s of batter into the oil, spaced a few inches apart. Cook until golden on the bottom (approx. 1 to 2 minutes). Using a spatula, turn fritters over and cook until golden on the other side. Repeat the process with the rest of the batter, using the remaining oil for pan.
4.Serve immediately.