Corn Fritters with Dip, Sun-Dried Tomatoes, and Parmesan
(0)
30 min
Under an hour
Sezamo
Descoperă o gustare rapidă și plină de savoare: chiftele de porumb aurii, servite cu un dip răcoros de smântână, roșii uscate aromate și fulgi de parmezan. O combinație irezistibilă de texturi, gata în doar 30 de minute, perfectă pentru un aperitiv deosebit sau o cină ușoară.
Ingredients
Preparation method
Preparing the Mixture and Frying
Drain the canned corn. Blend approximately half of the corn with an immersion blender, leaving the rest as whole kernels. In a large bowl, mix the corn (both blended and whole) with the eggs, flour, and baking powder. Season with salt and pepper to taste.
Heat a pan and lightly grease it with sunflower oil. Form small fritters (like mini-pancakes) and fry them over medium heat until golden, about 2–3 minutes on each side.
Preparing the Dip and Serving
Meanwhile, prepare the dip: mix the fermented cream with a tablespoon of olive oil and finely chopped chives. Season with salt and pepper. Refrigerate the dip until serving.
Chef's tip
For an even crispier texture, you can add a little finely grated Parmesan to the mixture. If you want a spicier dip, add a pinch of chili flakes to the sour cream.
80 min
Quick
