Crispy Spanish corn fritters
Spain on a Fork · ♥ 1.4K likes · 14K views · 7 min video
Read about sweet corn in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 30 ml extra virgin olive oil
Heat a large fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.
- 1 whole onion
- 4 cloves garlic
After a couple of minutes add a finely chopped medium onion and 4 roughly chopped cloves of garlic, mixing continuously so they saute evenly without browning.
- 60 g all-purpose flour
- 30 g yellow corn flour
- 4 g baking powder
Whisk the all-purpose flour, yellow corn flour and baking powder together in a large bowl.
- 1 whole egg
- 120 ml milk
Make a well, crack in the egg and whisk it, then add half a cup of milk and whisk to a smooth batter.
- 150 g canned corn kernels
- 30 g grated cheese
- 5 g chopped chives
Add the cooled sauteed onions and garlic, the drained and rinsed corn, the grated cheese and the chopped chives.
Folding in corn, cheese and chives
- sea salt
- freshly cracked black pepper
Season with sea salt and freshly cracked black pepper and mix well; adjust thickness with milk.
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with a quarter cup of extra virgin olive oil.
Add spoonfuls of batter in a single layer, evenly spaced, gently pushing down on each; cook in batches so the pan is not crowded.
Fry about 4 minutes per side until golden and crispy, then transfer to a dish with paper towels.
- 150 g plain Greek yogurt
- 2 cloves garlic
For the sauce, add the Greek yogurt to a bowl and finely grate in 2 cloves of garlic.
- 2½ g hot smoked Spanish paprika
- 10 ml fresh lemon juice
- 15 ml extra virgin olive oil
Add 1 teaspoon of hot smoked Spanish paprika, 2 teaspoons of lemon juice and 1 tablespoon of olive oil.
- sea salt
- freshly cracked black pepper
Season with sea salt and a generous portion of black pepper and whisk to a creamy sauce.