Fried corn wheels with corn salad and Parma ham

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean the corn cobs and cook in salted water for 15 minutes. Clean and wash lamb's lettuce. Peel and slice garlic. Wash basil, pluck leaves and cut into strips. Drain the corncobs and cut into slices.

2. 2

   Heat butter in a pan and fry the corn wheels in it until golden brown. Add garlic and basil. Mix vinegar with salt and pepper. Whip the oil into it. Marinate the lamb's lettuce and arrange on plates with the corn wheels and the Parma ham

3. 3

   Prick several times with a fork. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 10-12 minutes. In the meantime, separate the eggs for the sponge cake. Beat the egg white with the whisk of the hand mixer until stiff.