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🍽️ Corn Fritters with Tomato Salsa
529 kcal · 30 min · 4 servings
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Ingredients
- yellow onions 1 pc.
- corn from the can 400 g
- eggs 4 pc.
- wheat flour, Type 405 200 g
- baking powder 1 tsp
- salt pinch
- sunflower oil 5 tbsp
- vine tomatoes 500 g
- parsley, fresh 0.5 bunch
- garlic cloves 1 pc.
- quark 40 % fat in dry matter 250 g
- pepper, black ground pinch
- olive oil 1 tbsp
Instructions
- 1. Cut the onions in half, peel them, and dice them finely. Drain the corn in a sieve.
- 2. In a bowl, beat the eggs and mix well with flour, baking powder, salt, 2 tbsp oil, the corn, and the onions. Let the dough rest briefly.
- 3. Wash the tomatoes thoroughly and cut them into small pieces. Wash the parsley, shake it dry, pluck the leaves from the stems, and chop finely. Peel the garlic and chop it as well.
- 4. In a bowl, mix the quark with the garlic, some chopped parsley, salt, and pepper, and adjust the seasoning. In another bowl, mix the tomatoes with the remaining parsley. Season with olive oil, salt, and pepper.
- 5. Heat 3 tbsp oil in a pan over high heat and fry portion-sized patties about 4 cm large from the corn batter. Bake them golden brown for about 3 minutes on each side.
- 6. Serve the corn fritters together with the tomato salsa and the quark dip. Enjoy your meal!
Nutrition per serving
- kcal: 529
- Protein: 23 g · Fett/Fat: 28 g · Carbs: 48 g