Corn fritters with yogurt sauce.

-Canned corn 250g.
-Flour, 100 gr.
-Baking powder 0.5 h. Liter.
-Egg 1 pc.
-6 tablespoons milk. l.
-Chives – a few stems to taste
-Parsley or cilantro – 2 small beam to taste
-Natural yoghurt 2 cups
-Lime 1/2 pcs.
-Garlic 2 pieces.
-Olive oil 3 tbsp. l.
-Salt and pepper to taste

In a deep bowl, mix flour, baking powder, salt and ground black pepper, add milk and mix well – that there are no lumps. If you are not confident in their abilities – use mixer.
In the batter add the 2 tablespoons yellow olive oil (which is suitable for food subjected to heat treatment).
As knead the dough, it should have the consistency like liquid sour cream.
Finely cut the scallions and parsley is one of the beams.
Add the chopped herbs to the dough, canned corn and mix everything with a spoon. The main thing to remember is that the mixture should be two-thirds of corn and green, and only one-third of the dough, then turn out exactly as pancakes, as intended.
We light a fire under the pan, and while it heats up, collect the ingredients for the yogurt sauce.
In the yogurt add passed through chesnokodavku garlic, finely chopped cilantro or parsley (the remainder of the beam) – it all depends on what you like best – squeeze the juice of half lime and all mix well. Yogurt sauce is ready.
In a pan pour 1 tablespoon olive oil and using the resulting spread tablespoon of dough, corn, green mixture.
Fry on medium heat on each side for about 2 minutes. If you like a fried crust, fry fritters longer.
Spread on a plate and eat by pouring yogurt sauce. Bon Appetit

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