6.30 pm. You are far beyond your usual schedule. Homeworks with the kids took much longer than expected. You forgot you had to bake a cake for school tomorrow. You open your fridge and you cry: empty! What can you possibly cook for dinner?? Rings a bell???
And bam ! I have the answer: corn fritters with a green salad!!
This story is based on real events ( 😉 😉 ), may I add that my grocery cupboard was quite empty too!! But I add canned corn and after a quick look at Bonduelle website, I found the idea of those corn fritters. They saved my life that evening and fulfilled my monsters’ stomacs!!
A few spices from Albert Ménès for more taste and it was great!
No more talking I will share the recipe here! Those corn fritters can be appreciated also as a starter, for the aperitif or for a buffet. In such case, I cook them in smaller size and serve them warm or cold with my prepared cream cheese.
My professional whisk by De Buyer
Let’s do this!
The recipe, Chef!
- Canned corn 285 g
- 1 egg
- 1 fresh white onion
- Herbs (chive, parsley, coriander)
- 120 g milk
- 125 g flour
- 6 g baking powder
- Olive oil
- Red mild pepper
Pour the flour and baking powder in your bowl.
Add the egg and milk and whisk gently to avoid lumps.
Add one tablespoon of olive oil.
Mince the onion, add it to the mixture.
Add finally the drained corn, the chopped herbs, salt, pepper, paprika red mild pepper. Mix.
Heat a frying pan with 2 tablespoons of olive oil.
Pour spoons of mixture in the pan and fry on both sides.
For the spice lovers, you can add ground cumin, curry powder or ground ginger.