Corn Fritters with Salad
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
4
Description
The salad is optional; the fritters with sour cream sauce will be very tasty on their own. I recommend serving them immediately after cooking while they are still fluffy.
Ingredients
- Canned Corn - 7.1 oz
- Milk - 3 fl oz
- Wheat Flour - 3.2 oz
- Chicken Egg - 1 piece
- Iceberg Lettuce - 1 head
- TABASCO® - to taste
- Avocado - 2 pieces
- Lemon Juice - 0 fl oz
- Fresh Yellow Bell Pepper - 1 piece
- Olive Oil - 4 tablespoons
- Vegetable Oil - to taste
- Green Onion - 3 stalks
- Dill - 4 stalks
- Sour Cream - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
For the dressing, chop the green onion and dill. Mix with sour cream, add salt and pepper.
Step 2
Remove the corn from the can and drain the liquid.
Step 3
In a bowl, mix the flour with milk, egg, salt, ground black pepper, and a few drops of TABASCO sauce. You can use a blender to speed up the process.
Step 4
Add the corn to the resulting batter.
Step 5
Heat 1–1.5 tablespoons of vegetable oil in a skillet. Place a tablespoon of batter in the skillet and fry for 4–5 minutes until golden brown. Flip the fritters and cook under a lid for another 1–2 minutes. Repeat with the remaining batter. Keep the finished fritters warm!
Step 6
Separate the iceberg lettuce into leaves, tearing them into small pieces by hand. I used pre-cut salad. Cut the avocado in half, remove the pit. Slice the flesh and drizzle with lemon juice to prevent browning. Remove the seeds from the bell pepper and cut it into strips. Combine the iceberg, avocado, and bell pepper in a salad bowl. Dress the salad with olive oil, salt, and pepper.
Step 7
Arrange the salad on plates, placing the warm fritters alongside. Serve the sour cream dressing separately.
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