Corn fritters
This recipe comes from @dukkah_and_greens and was prepared in the Ceratal® Comfort pan.
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 2 | Spring onions in fine rings |
| 1 bunch of coriander, finely chopped including the stems (approx. 3 tbsp) | |
| 10 g | grated Pecorino cheese from 2 ears of corn (cut from the cob) |
| 1 | Chili pepper in fine rings |
| 1 tsp | Baking powder |
| 1 TL | Dukkah |
| 1 tsp | brown sugar |
| A little freshly ground pepper | |
| 1/2 tsp | salt |
| ½ | Lime (Zert) |
| 2 eggs | |
| 3 tbsp | yogurt |
| 75g | flour |
| Olive oil for frying | |
| Dip: | |
| 250g | Yogurt |
| 1 | finely chopped chili |
| ½ | Lime (juice & zest) |
| Coriander |
Instructions
Step 1 of 5:
In a large bowl, combine spring onions, coriander, pecorino, corn, chili peppers, baking powder, dukkah, brown sugar, pepper, salt, and the zest of half a lime.
Step 2 of 5:
In a second bowl, whisk the eggs. Add the yogurt.
Step 3 of 5:
Combine the egg mixture with the corn in the large bowl. Fold in the flour.
Step 4 of 5:
Heat some olive oil in a pan. Place small corn fritters in the pan. After a few minutes, flip them and fry the other side until golden brown.
Step 5 of 5:
For the dip, mix 250g yogurt with a finely chopped chili, the juice and zest of half a lime, and some coriander. Serve with the fritters and enjoy.
