Corn Fritters

Golden fritters with a crispy crust and a soft center. The corn kernels pop in the mouth, while smoked paprika provides a subtle woody note that balances the sweetness of the grain.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 387
• Protein: 10 g
• Carbs: 46 g
• Fat: 17 g

Ingredients

• 300 g Corn ( drained )
• 150 g Wheat flour
• 2 piece Egg
• 100 ml Whole milk
• 1 tsp Baking powder
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 50 ml Sunflower oil ( for frying )

Instructions

1. Preparing the batter

   In a mixing bowl, combine flour, baking powder, salt, pepper, and smoked paprika. Create a well in the center.

2. Binding

   Whisk the eggs with the milk. Pour the liquid mixture into the well. Whisk vigorously until the batter is smooth and coats the spoon without lumps.

3. Filling

   Drain the corn thoroughly. Finely slice the spring onions. Fold everything into the batter with a spatula. The mixture should be thick and heavily filled.

4. Cooking

   Heat oil in a pan. Drop small ladles of batter. When the edges are dry and bubbles break the surface, flip. The side should be an even golden brown.

Chef's tips

• Thoroughly dry the corn on paper towels before adding it to prevent thinning the batter.
• Do not overcrowd the pan, otherwise the oil temperature drops and the fritters absorb fat instead of searing.

Storage

Store in the fridge for 48h. To regain crispness, reheat for 5 minutes in a hot oven, never use a microwave.