Parmesan and corn fritters

Parmesan and corn fritters

45 Min. Active
45 Min. Total
132 kcal per piece
gluten-free
Nutritional value / piece: 132 kcal, Fat: 6 g, Carbohydrate: 12 g, Protein: 7 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Bowl
  • Colander
  • Frying pan
  • Knife
  • Measuring cup
  • Plate
  • Tablespoon
  • Cutting board

Ingredients

20 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dip

150 g plain greek yoghurt
½ tbsp curry powder
½ tsp salt

Batter

2 cups grated Parmesan (250 g)
1 ½ cups fine polenta (200 g)
2 tbsp cornflour
1 tsp salt
1 ½ cups milk (200 ml)
2 eggs
1 bunch chives
1 tin corn kernels (approx. 285 g)

To fry

oil, for frying

How it's done

The kids can help at the marked areas .

Dip

150 g plain greek yoghurt
½ tbsp curry powder
½ tsp salt

Combine the yoghurt, curry and salt, cover and chill. Rinse out and dry the yoghurt pot, use as a measuring cup.

Batter

2 cups grated Parmesan (250 g)
1 ½ cups fine polenta (200 g)
2 tbsp cornflour
1 tsp salt
1 ½ cups milk (200 ml)
2 eggs

Mix the parmesan, polenta, cornflour and salt. Whisk the milk and eggs, pour in and mix.

1 bunch chives
1 tin corn kernels (approx. 285 g)

Finely chop the chives, drain the sweetcorn. Mix the chives and sweetcorn into the batter.

To fry

oil, for frying

Heat the oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make fritters of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 2 mins. until the underside separates from the pan, turn the fritters, cook for a further 2 mins., cover and keep warm, repeat these steps with the remainder of the batter. Serve the dip with the fritters.

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