Buy all ingredients right below the recipe
Ingredients
- 285 g corn (canned)
- 2 eggs
- 100 g wheat flour Type 405
- 2 tsp baking powder
- 10 sun-dried tomatoes in oil
- 1 handful arugula
- 1 tbsp extra virgin olive oil
- 200 g sour cream
- 2 tbsp chives
- 50 g Parmesan (block)
- 1 pinch salt
- 1 pinch black pepper
- 1 tbsp vegetable oil for frying
Preparation
- 1Finely purée about half of the corn, leave the rest whole. Mix the corn with eggs, flour, and baking powder. Season generously with salt and pepper.
- 2Lightly grease a pan with oil and fry small fritters in it for approx. 2–3 minutes on each side until golden brown.
- 3Meanwhile, prepare the dip: Mix sour cream with one tablespoon of olive oil and finely chopped chives. Season with salt and pepper and chill until serving.
- 4Cut the sun-dried tomatoes into strips and shave fine flakes of Parmesan with a vegetable peeler.
- 5Place some arugula, a dollop of dip, the tomato strips, and the Parmesan flakes on each warm corn fritter. Serve immediately.
Tip
For an extra spicy note, you can add some chili flakes to the batter.
