BM # 53  Week 4  Day 2
 
Day 3 and I continue to cook fritters. Today we have Mexican Corn Fritters. If you check this on the net you will find umpteen variations of these fritters, some with milk, some with eggs, some with lots of flour too. I decided to have my own version, which turned out delicious with a crunchy top, and a soft interior..so should we get to the recipe?
 

Corn Fritters

2 cups corn kernels
3 tbsp APF
2 green chillies
1 onion, chopped
2 tbsp cheese, grated
Salt and pepper to taste
Oil for frying
Dried basil for garnish
 
Boil the corn kernels, let cool.
In a blender add green chilly, corn kernels, onion.
Pulse for a second. We just want all ingredients slightly crushed and blended .
Add the flour, cheese, salt and pepper.
Pulse again for a second.
Remove from jar.
Make small balls and flatten these.
Deep fry to a crisp golden.
Sprinkle dried basil and serve with some ketchup or salsa.
 
Print Recipe
Corn and Cheese Fritters
Servings
Servings

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