Breaded sweet corn

3 eggs
6 tipped tablespoons of flour
1 small tin can of sweet corn (350 g)

Breaded sweet corn


Thoroughly mix the eggs in a bowl. Add the flour, stirring well, not to make lumps. When the batter is homogeneous, add the corn (without juice).
Put the mixture with a spoon in a pan with hot oil, about 2 tablespoons for each cake. Fry cakes on both sides until golden.
Serve plain or you can add salt, pepper or salsa.

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