Corn Fritters with Tomato Salad
The maize from the maize buffers supports muscles and nerves: For a well-functioning musculature and an intact nervous system we need, among other things and especially magnesium, and maize can really score points here. Already 100 grams of corn contain a good 34 percent of our daily requirement!
The corn buffers are also great for dipping - how about an avocado dip with diced tomatoes from EAT SMARTER?
- For the corn fritters
- 150 grams Corn kernel (canned)
- 1 egg
- 1 tablespoon milk
- 30 grams butter
- 30 grams Pastry flour
- ½ teaspoon Curry powder
- freshly ground peppers
- 2 teaspoons lemon juice
- ½ teaspoon sugar
- 6 tablespoons vegetable oil
For the corn fritters, separate egg. Puree half drained corn kernels with egg yolk, milk, curry and butter with an immersion blender. Mix remaining corn and flour. Season with salt and pepper. Beat egg white with lemon juice and sugar until stiff. Mix with chopped parsley and fold into egg yolk mixture. Fold flour mixture into corn fritter batter.
Heat oil in a pan. Add 1 tablespoon of corn fritter batter and cook for 2-3 minutes on each side until golden brown over medium heat. Repeat until all batter is used.
For the tomato salad, remove stalks and cut into wedges. Peel onion and cut into rings. Mix with tomatoes, vinegar, oil and oregano. Season with salt and pepper.
Serve tomato salad with corn fritters.