Skillet Corn Fritters with Yogurt Dip Recipe
Corn fritters are a popular dish in the USA, served both for breakfast and as a snack at barbecues. They are light, slightly sweet from the corn, and pleasantly crispy around the edges. Served with a simple yogurt dip, they are a bit like a cross between potato pancakes and fluffy fritters, just in a corn version.
United States
Difficulty: Easy
🌅
Breakfast
🍿
Snack
🎉
Party
🌙
Supper
🌿
Mild
Salty
Fresh
Crunchy
Filling
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- corn - 250 g
- wheat flour - 120 g
- corn flour - 40 g
- baking powder - 6 g
- egg - 1 piece
- milk - 150 ml
- chives finely chopped - 2 tablespoons
- salt - 0.5 teaspoons
- black pepper ground - 0.25 teaspoons
- oil for frying - 3 tablespoons
- plain yogurt - 200 g
- garlic - 1 clove
- lemon juice - 1 teaspoon
Main Ingredient:
corn
Preparation
- Drain the corn in a sieve; if using frozen corn, pour boiling water over it for 2 minutes, then drain very well.
- Finely chop the chives.
- In a bowl, mix together the wheat flour, corn flour, baking powder, salt, and pepper.
- In a second bowl, whisk the egg with the milk, then pour into the dry ingredients and mix until you get a thick but pourable batter.
- Add the corn and chopped chives to the batter and gently fold with a spoon so the kernels are evenly distributed.
- Prepare the dip: put the yogurt into a small bowl, add finely chopped or pressed garlic, lemon juice, and a pinch of salt, mix and set aside.
- Heat a thin layer of oil in a frying pan over medium heat; when a drop of batter sizzles lightly right away, the pan is ready.
- Spoon portions of batter onto the pan, forming small fritters about 7–8 cm in diameter, leaving space between them.
- Fry the fritters for 2–3 minutes on each side, until golden and slightly crispy on the edges and set in the center.
- Transfer the fried fritters to a plate lined with paper towel to drain excess oil.
- Serve warm with the yogurt dip as a side dish or a standalone snack.
Storage
In fridge:
2 days
Freezing:
Yes
Usmażone placki przechowuj w lodówce do 2 dni, podgrzewaj na suchej patelni lub w piekarniku, żeby odzyskały chrupkość. Możesz je też zamrozić w pojedynczej warstwie, a potem przełożyć do woreczka i podgrzać bez rozmrażania w piekarniku.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
