Crispy Sweet Corn and Parsley Fritters

Drain 75 gr Sweet canned corn thoroughly and pat dry with paper towels, then finely chop 5 gr Parsley and 10 gr Spring Onion.

In a mixing bowl, whisk together ¹/₂ piece Eggs size M and 20 ml Milk until completely smooth and emulsified.

Add 50 gr Flour, ¹/₂ tsp Baking Powder, ¹/₄ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder to the bowl and stir until a thick, lump-free batter forms.

Fold the dried corn, chopped spring onion, and 4 gr Parsley into the batter using a spatula.

Heat ¹/₂ tbsp Olive oil extra virgin in a wide non-stick skillet over medium heat.

Spoon mounds of the corn mixture into the hot pan, pressing them gently into 1 cm thick rounds, and fry for 2 to 3 minutes until golden brown on the bottom.

Flip the fritters, add ¹/₂ tbsp Olive oil extra virgin to the pan, and fry for another 2 to 3 minutes until crisp, then transfer to a wire cooling rack.

Arrange the warm fritters on a serving plate and garnish with 1 gr Parsley.