Fresh Corn and Shallot Fritters
6 servings
30 minutes
Corn and scallion pancakes are a vibrant and aromatic dish from Mexican cuisine that combines the sweetness of corn with the mild spiciness of scallions. Inspired by traditional street food in Mexico, these pancakes achieve a light texture through a blend of two types of flour and cream. They are fried to a golden crust, creating a crispy exterior and tender interior. They can be served with spicy sauces, fresh herbs, or avocado, making them a versatile treat for breakfast or a light snack. With their rich flavor and appetizing appearance, they will become a favorite for those who appreciate simplicity in preparation and richness in taste. Perfect for those wanting to immerse themselves in the gastronomic atmosphere of Mexico without leaving home.
1
Cut the kernels from 2 ears of corn with a knife, grate the other 2 on a coarse grater. Transfer all the kernels to a deep bowl.
- Corn on the cob: 4 pieces
2
Whisk the egg, add both types of flour, cream, chopped shallot, salt, cayenne pepper. Mix with corn kernels.
- Chicken egg: 1 piece
- Wheat flour: 3 tablespoons
- Cornmeal: 3 tablespoons
- Heavy (double) cream: 2 tablespoons
- Shallot: 1 head
- Salt: to taste
- Ground cayenne pepper: pinch
3
Heat oil in a 30 cm diameter pan over medium-high heat. Fry the pancakes, using a tablespoon of batter, for 1 minute on each side until golden brown. Then place on paper towels.
- Vegetable oil: 0.5 glass
