Delicious Corn Pancakes With Creamy Paprika Mayonnaise

• 1 (420 g) can corn, drained
• 1 small diced onion
• 1 teaspoon salt
• 1 -2 cup flour (preferably wholemeal)
• 1 egg
• 1 small chili (chopped)
• 1 garlic clove (crushed)
• 14 cup chopped fresh herb (parsley, oregano, sage, etc.)
• 14 cup milk
• 1 teaspoon dry compressed yeast
• oil, to cook
• 12 cup whole-egg mayonnaise (preferably home-made)
• 1 teaspoon smoked paprika
• 1 tablespoon lemon juice
• 12 teaspoon fresh ground pepper
• 1 tablespoon chopped fresh parsley
• 1 garlic clove (chopped)

1. Place all ingredients, except flour, into a bowl, breaking up the egg and mixing well.
2. Add enough flour to produce a pancake-type batter.
3. Mix well.
4. Leave to rest for 1 hour to allow the yeast to do its thing.
5. In a hot pan, add a little oil, and spoon batter in as to achieve the size pancake you most prefer.
6. Repeat, stacking the fritters on a plate as you cook them to keep warm, storing in a warm oven if possible.
7. Put all mayonnaise ingredients in a bowl, and mix well.
8. Serve fritters with a large dollop of mayonnaise on the side.
9. Enjoy!

corn, onion, salt, flour, egg, chili, garlic, fresh herb, milk, yeast, oil, wholeegg mayonnaise, paprika, lemon juice, ground pepper, parsley, garlic

Taken from www.food.com/recipe/delicious-corn-pancakes-with-creamy-paprika-mayonnaise-200957 (may not work)