Corn pancakes
4 servings
30 minutes
Corn fritters are a delicate and aromatic dish that comes from European cuisine. Their roots trace back to the traditions of rural households where corn was a staple food. These fritters have a pleasant softness with a hint of garlic and spices, while fresh dill adds a special freshness. They are quick to prepare: the corn batter is fried until golden brown, revealing the sweetness of corn and a slight crunch. They are perfect as a standalone dish or paired with sour cream that highlights their softness. Corn fritters are great for breakfast, snacks, or light dinners, delighting with their cozy flavor and simplicity of preparation.
1
Mix the corn (drained) in a blender with garlic. The mixture should be smooth without lumps. Transfer to a deep bowl.
- Canned sweetcorn: 200 g
- Garlic: 2 heads
2
Add flour, a pinch of baking soda, a mixture of ground peppers, a little salt, and milk. Mix until smooth. Add some chopped fresh dill and mix again.
- Wheat flour: 150 g
- Baking soda: pinch
- Mixed peppercorns (four peppers): to taste
- Salt: to taste
- Milk: 150 ml
- Dill: to taste
3
Let the dough rest for 10 minutes. Heat the pan well. Pour in a little corn oil. Use a tablespoon to place the dough in the pan. Fry for 1-2 minutes on each side.
- Corn oil: 30 ml
4
Serve with sour cream.
- Sour cream: to taste
