Roasted corn fritters.

We offer Mexican corn fritters. These pancakes are not dessert, serve them well as a snack. Fritters should eat hot with sour cream or your own. Cool cakes lose their savor.
Corn fritters get very bright, soft and porous. This is a great dish for a variety of everyday menu.

⅓ cup cornmeal
¼ cup flour
½ teaspoon baking powder
1 teaspoon salt
¼ teaspoon ground black pepper
A handful of chopped parsley
⅓ cup milk
2 cups of popcorn
Vegetable oil
1 egg

1. In a large bowl, stir together the cornmeal, flour, baking powder, salt, pepper, and parsley. Add the egg and milk to the dry mixture and mix the dough with a wooden spoon. Add the dough popcorn and mix well.
2. Heat a non-stick pans over medium heat and add a little vegetable oil.
3. Use the measuring scoop to all the pancakes were the same size. Fry the fritters for 5 minutes on each side, or until lightly browned, flip and cook another 5 minutes, or until lightly browned. Remove from the heat and repeat the process for all the remaining pancakes. Serve immediately.


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