Corn fritters with chives dip | pointer.de

When the semester is running and you don’t have enough time to cook, you need recipes that can be prepared quickly. Preferably in large quantities so that you can get several meals with one effort. Corn buffers are particularly suitable for this. The preparation takes a maximum of ten minutes. Once fried, the delicious thalers can be stored in the refrigerator for a few days. After a long day at university or during a quick lunch break, you can warm them up in the pan or even in the toaster. The creamy mayo dip is also ready to use. He completes the recipe.

You need these ingredients:

1 Dose But
1 red pepper
2 spring onions
1/2 bunch of parsley
4 THE Parmesan
3 EL Mehl
1 tbsp cornstarch
1 teaspoon Baking powder
100 ml soy milk
10 EL Mayonnaisse
1 THE Tomatenmark
1 EL Fresh cream
chives
Chillipulver
salt
Pfeffer
Paprika powder
Garlic powder
olive oil

How to do it:

Wash and finely dice the peppers and spring onions. Mix with the corn in a bowl. Wash the parsley too, pluck it finely and add it. Now stir in the parmesan, flour, cornstarch and baking powder. Knead everything with the soy milk to a chewy vegetable mass. Then season them with salt, pepper, garlic powder and paprika powder. Heat a large pan with a little oil and add the buffer mass with two tablespoons in small heaps. They set quickly over medium heat and can be turned over. Fry the corn fritters on both sides until they get a crispy surface.

For the dip, mix the mayonnaise with the tomato paste and the crème fraîche. Wash the chives, cut into small rolls and stir in. Finally, season with salt, pepper, garlic powder and chilli powder and serve with the finished corn buffers.