Corn Fritters with Dip, Dried Tomatoes and Parmesan

Name: Corn Fritters with Dip, Dried Tomatoes and Parmesan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Italienische Küche
Ingredients: 285 g corn (drained weight); 2 eggs; 100 g wheat flour Type 405; 2 tsp baking powder; 10 dried tomatoes in oil; 1 handful arugula; 50 g Parmesan block; 200 g sour cream; 1 tbsp extra virgin olive oil; 2 tbsp chives (freshly chopped); 1 pinch salt; 1 pinch ground black pepper; 1 tbsp sunflower oil (plus a little for frying)

10 servings

Under an hour

New

Buy all ingredients right below the recipe

Ingredients for the Fritters

285 g corn (drained weight)
2 eggs
100 g wheat flour Type 405
2 tsp baking powder
10 dried tomatoes in oil
1 handful arugula
50 g Parmesan block

Ingredients for the Dip

200 g sour cream
1 tbsp extra virgin olive oil
2 tbsp chives (freshly chopped)

Pantry

1 pinch salt
1 pinch ground black pepper
1 tbsp sunflower oil (plus a little for frying)

Preparation of the Fritters

1
Drain the corn. Finely purée about half of the corn, leave the rest whole. In a bowl, mix the puréed and whole corn with the eggs, flour, and baking powder. Season generously with salt and pepper.
2
Heat a pan with a little sunflower oil. Drop small portions of the batter into it and fry the fritters for about 2–3 minutes on each side until golden brown.

Prepare Dip and Garnish

1
For the dip, stir the sour cream smooth with one tablespoon of olive oil and the finely chopped chives. Season with salt and pepper and chill until serving.
2
Cut the dried tomatoes into strips. Shave the Parmesan into fine flakes with a vegetable peeler. Wash and shake dry the arugula.

Serving

1
Place some arugula on each warm corn fritter, add a dollop of dip, and garnish with the tomato strips and Parmesan flakes. Serve immediately.

Knuspr-Küche

Servieren Sie die Puffer am besten sofort, solange sie noch knusprig sind. Ein Spritzer Zitronensaft im Dip sorgt für zusätzliche Frische!