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🍽️ Quick Corn Fritters

557 kcal · 30 min · 4 servings

Ingredients

• salt
• 40 g corn grits (instant product, 3 minutes cooking time)
• 70 ml milk (1.5% fat)
• 0.5 bunch chives
• 0.5 bunch parsley
• 100 g spelt flour (Type 630)
• 2 eggs
• 140 g corn (drained weight, can)
• pepper
• 2 tbsp rapeseed oil
• 80 g cream cheese (13% fat)

Instructions

1. 1. Pour 200 milliliters of water and a pinch of salt into a small pot.
2. 2. Bring the mixture to a boil while stirring.
3. 3. Stir in the corn grits until fully absorbed.
4. 4. Remove the pot from the heat.
5. 5. Stir in 50 milliliters of milk into the mixture.
6. 6. Let the mixture cool down briefly.
7. 7. Wash the herbs thoroughly.
8. 8. Shake the herbs dry.
9. 9. Finely chop the herbs.
10. 10. Transfer the cooled corn grits mixture into a bowl.
11. 11. Add the flour to the bowl.
12. 12. Add the eggs to the bowl.
13. 13. Add the drained corn to the bowl.
14. 14. Add half of the chopped herbs to the bowl.
15. 15. Mix everything together with a fork to form a batter.
16. 16. Season the batter with pepper.
17. 17. Heat 1 tablespoon of oil in the first non-stick pan.
18. 18. Heat 1 tablespoon of oil in the second non-stick pan.
19. 19. Place 2 tablespoons of batter into the hot pan.
20. 20. Shape the batter into a small fritter.
21. 21. Fry the fritter on the first side for about 2 minutes over high heat.
22. 22. Fry the fritter on the second side for about 2 minutes over high heat.
23. 23. Repeat the process with the remaining batter.
24. 24. Pour the remaining milk into a small bowl.
25. 25. Add the remaining herbs to the bowl.
26. 26. Add the cream cheese to the bowl.
27. 27. Mix the ingredients into a sauce.
28. 28. Season the sauce with salt.
29. 29. Season the sauce with pepper.
30. 30. Let the finished fritters drain on kitchen paper.
31. 31. Serve the fritters with the herb cream cheese sauce.

Nutrition per serving

• kcal: 557
• Protein: 23 g · Fett/Fat: 24 g · Carbs: 60 g