Opperdoezer ronde corn fritters or poffertjes

Name: Opperdoezer ronde corn fritters or poffertjes
Ingredients: Opperdoezer Ronde; 150 g Corn kernels; 2 Eggs; 2 Egg whites; 0.25 l Milk; Butter

The Opperdoezer Ronde can be harvested nice and early and is beautifully firm and waxy.

Ingredients

Opperdoezer Ronde

150gCorn kernels

2Eggs

2Egg whites

0.25lMilk

Butter

Preparation

Cook the Opperdoezer Ronde potatoes, remove the skin, and make a smooth, dry purée.
Mix 250 grams of this dry purée with the eggs and egg whites.
Stir in the corn kernels (optionally blended smooth) and season the mixture with salt and pepper.
Add the milk in small portions to the batter until it becomes thick and pourable.
If you are making poffertjes, you can add a bit more milk to make the batter thinner.
Take a pan with a good non-stick coating and heat a little butter over medium heat.
Use a tablespoon to scoop a small amount of batter into the pan, making a cake about 5 cm in diameter and not too thin.
Gently fry until golden brown on both sides.
If the batter is too thin, mix in a little potato starch.