WCC #4: Easter Breakfast – Corn FrittersDieser Artikel wurde zuletzt am 22. Juni 2014 aktualisiert
While my Potato Saffron Rolls would have made the perfect entry for this event, I wanted to try something new and came up with a hearty, fusion cuisine crossover of latkes and corn fritters with an Indian twist.
This is from a (German) cookbook titled „Fingerfood“ (ISBN 3-8290-2312-X) which has been dormant in my cookbook shelf for years. I take it out every now and then, marvel at the tiny delicacies – and prepare something else.
I fiddled somewhat with the recipe, though – 6 scallions of the size I got at the oriental market would have been way too much, so I chopped up two, and I had a can of corn and kidney beans in my cupboard to be used.
This is the recipe:
Potato and Corn Fritters
2 large potatoes, grated coarsely
8 oz corn, from a can, drained
4 eggs, lightly beaten
6 scallions, minced
2 oz dry breadcrumbs
1 ts garam masala
3 tb oil
5 oz yogurt
2 tb fresh mint leaves, chopped finely
2 ts sweet chili sauce
For the dip, stir sweet chili sauce and mint into the yogurt, set aside.
In a large bowl combine potato, eggs, corn, scallion, bread crumbs and garam masala.
Heat 2 tablespoons of oil in a skillet. Fry small fritters – about 1 tablespoon of dough per fritter – over medium heat for 2 minutes per side or until golden brown. Keep warm in the oven until the remaining fritters are ready. Add moreoil to the skillet as needed. Serve with the dip.
The fritters are really easy, tasty and filling – just perfect for an Easter brunch.