Corn Fritters "Chorreadas"

Corn Fritters "Chorreadas"

Many years ago, when I would go to the beach with my family, we would always stop on the way to eat in a local restaurant "chorreadas". A couple of days ago, I was looking through the web and found this recipe which I tweaked and it tastes like a healthier "chorreada".

Corn Fritters "Chorreadas"Many years ago, when I would go to the beach with my family, we would always stop on the way to eat in a local restaurant "chorreadas". A couple of days ago, I was looking through the web and found this recipe which I tweaked and it tastes like a healthier "chorreada".

Summary

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  • CourseMain course
  • CuisineNative American
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Total Time30 minutesPT0H30M

Ingredients

Flour
1/2 Cup
Corn kernels
1 1/4 Cups
Shallots, small sized, diced
1
Cumin seeds
1 Teaspoon
Salt
3/4 Teaspoon
Black pepper
1/4 Teaspoon
Full-fat Greek yogurt

3/4 Cup
Olive oil
1 1/2 Tablespoons
Egg
1
Sour cream
1/4 Cup

Steps

  1. In a large bowl mix flour with the corn, shallots, cumin, salt and pepper.
  2. Add the yogurt, 1½ tablespoons olive oil, 1 egg and the sour cream.
  3. Set large nonstick frying pan over medium heat for 1-2 minutes. Put some olive. Once hot, spoon 2 tablespoons of batter per cake into pan. Spread with the back your spoon to even out the batter and turn to cook both sides.
  4. Serve alone or with sour cream on top.