These fritters are well easy, sweet and delicate, and a great way to use the yellow grain. And the best thing is that they can be prepared with fresh, frozen or canned corn. If using fresh, cut the kernels off the cob with a small, sharp knife, while if frozen, place under warm water and, if canned, remove the liquid from the preserve.
Children and adults love them, because they are full of flavor Y hold their shape well. For a snack between meals or as part of a light lunch, I recommend serving them plain or with a fresh, spicy sauce to bring out their sweetness. They are made with sweet corn and carrots, in a base of wholemeal flour, egg and milk that give the fritters such a rich texture. But fine, you can replace the carrot with red bell pepper, spinach or kale, or onion for a little extra.
in a bowl, break the egg and beat together with the milk, salt and pepper with a fork or hand whisk to integrate.
Then add the grated carrot, the corn and season with the ground cumin, cinnamon and dried parsley. With a spoon, turn until everything is well integrated. Add the flour by spoonfuls and integrate until the dough is soft.
Heat a medium nonstick skillet over medium heat. Pour about 2 to 3 tablespoons of olive oil over it. Once the oil is hot, add a heaping tablespoon at a time to the corn mixture and lightly smooth the top so the fritters are even. cook from 3 to 4 minutes per side, until are golden. If they are toasting too quickly, reduce the heat so they don’t burn. Drain on kitchen paper to absorb excess oil and serve immediately to enjoy.
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With what to accompany the corn fritters
To accompany these corn fritters with carrot, I recommend a good mayonnaise, or guacamole and yogurt sauce in any of its variants. They are ideal for accompany a portion of protein, with rice or quinoa, in salads or with grilled vegetables, they combine with everything you can think of. ideal is eat them fresh made on the same day, but they can be kept in the fridge for up to two days.
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