Sweetcorn fritters

3 ears of corn

fresh

1 onion

red

5 sprigs of coriander

2 eggs

125 g white flour

½ tsp baking powder

Salt

Pepper

50 ml olive oil

Peel and coarsely chop the onion. Pull the coriander leaves from their stalks. Cut the corn kernels from the cobs. Coarsely purée ⅔ of the corn kernels with the onion, coriander leaves and eggs.

Add the remaining corn kernels, flour, baking powder, salt and pepper to the mixture and mix together well.

Preheat the Teppan Yaki to 180 °C, brush with olive oil and dollop tablespoons of sweetcorn fritter mixture on to it. Fry each portion on both sides for about 5 minutes.