🍰 Crispy Corn Pancakes with Fresh Avocado Salsa

Name: Crispy Corn Pancakes with Fresh Avocado Salsa
Total time: 30 min
Yield: 4 servings
Ingredients: 2 eggs; 80 g cornmeal (polenta); 120 g flour; 1 pinch baking powder; salt; 400 ml milk (0.1% fat); 6 ripe tomatoes; 1 clove of garlic; 1 shallot; 100 g corn (drained weight; can); 3 sprigs cilantro; 3 sprigs basil; 2 tbsp lemon juice; pepper; 1 ripe avocado; 2 tbsp rapeseed oil

399 kcal · 30 min · 4 servings

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Ingredients

2 eggs
80 g cornmeal (polenta)
120 g flour
1 pinch baking powder
salt
400 ml milk (0.1% fat)
6 ripe tomatoes
1 clove of garlic
1 shallot
100 g corn (drained weight; can)
3 sprigs cilantro
3 sprigs basil
2 tbsp lemon juice
pepper
1 ripe avocado
2 tbsp rapeseed oil

Instructions

1. Separate the eggs. Set the egg whites aside.
2. Mix the corn grits with the flour and baking powder in a bowl.
3. Add the egg yolks, a pinch of salt, and the milk to the flour mixture.
4. Stir everything until you have a smooth batter.
5. Let the batter rest for 15 minutes.
6. Wash the tomatoes under running water.
7. Halve the tomatoes and remove the pulp containing the seeds.
8. Dice the remaining tomato flesh into small cubes.
9. Peel the garlic and the shallot.
10. Finely chop the garlic and shallot.
11. Place the corn in a sieve and let it drain well.
12. Wash the cilantro and basil.
13. Shake the herbs dry.
14. Chop the leaves of the cilantro and basil.
15. Mix the tomato cubes with the chopped garlic and shallot.
16. Add the drained corn to the tomato mixture.
17. Add the lemon juice.
18. Fold in the chopped herbs.
19. Season the mixture with salt and pepper.
20. Let the salsa infuse for 10 minutes.
21. Peel the avocado.
22. Halve the avocado and remove the pit.
23. Dice the avocado flesh into small cubes.
24. Add the avocado cubes to the salsa.
25. Mix everything well together.
26. Finally, adjust the seasoning of the salsa with salt and pepper.
27. Whip the egg whites until stiff.
28. Gently fold the egg whites into the batter.
29. Heat rapeseed oil in a small non-stick pan with a diameter of 24 cm.
30. Fry the pancakes over medium heat.
31. Fry each pancake for about 2 to 3 minutes per side.
32. Make a total of 8 pancakes.
33. Preheat the oven.
34. Set the oven to 80 degrees (convection 60 degrees or lowest gas setting).
35. Keep the finished pancakes warm in the oven.
36. Repeat the frying process until all pancakes are cooked.
37. Plate the pancakes on four plates.
38. Serve them together with the avocado salsa.

Nutrition per serving

kcal: 399
Protein: 14 g · Fett/Fat: 15 g · Carbs: 51 g