Corn Fritters with Dip, Sun-Dried Tomatoes, and Parmesan
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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.
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.
Ingredients
Nutritional values
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