"Better than Cornbread" CRISPY Spanish Corn Fritters

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat 2 tablespoons (30 ml) of olive oil in a large frying pan over medium heat.
2. After a couple of minutes, add the chopped onion and garlic and stir for about 4 minutes until lightly sautéed, then turn off the heat.
3. In a large bowl, whisk together the flour, yellow corn flour and baking powder, make a well, crack in the egg and whisk it, then add the milk and whisk to a smooth batter.
4. Stir the sautéed onion and garlic, drained corn kernels, grated cheese and chives into the batter, and season with salt and pepper.
5. Heat the same pan over medium heat and add 1/4 cup (60 ml) of olive oil.
6. When the oil is hot, drop in spoonfuls of batter, gently flatten each one, and fry in batches in a single layer, spaced apart, for 4 minutes per side or until golden and crispy.
7. Drain the fritters on paper towels.
8. In a bowl, whisk the Greek yogurt with the grated garlic, smoked paprika, lemon juice and olive oil, and season with salt and pepper until creamy.
9. Spread the sauce on a serving dish, arrange the fritters around it, and top with chopped chives.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionEggCheeseLemonMilkYoghurtSweet corn