Name: Spanish Corn Fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 Tbsp of extra virgin olive oil; 1 medium-sized onion, finely chopped; 4 cloves of garlic, roughly chopped; 1/2 cup of all-purpose flour (about 60 g); 1/4 cup of yellow corn flour (about 30 g); 1 teaspoon of baking powder (about 4 g); 1 large egg; 1/2 cup of milk (about 120 ml); 1 small can of corn kernels, drained and rinsed (about 150 g); 1/4 cup of grated cheese (about 30 g); 2 tablespoons of chopped chives (about 5 g); Sea salt and freshly cracked black pepper

Method

Heat a large fry pan over medium heat and add 2 Tbsp of extra virgin olive oil.
Add the finely chopped onion and roughly chopped garlic to the pan and sauté until the onions are slightly translucent.
In a large bowl, whisk together the all-purpose flour, corn flour, and baking powder.
Make a well in the center of the dry ingredients, crack in the large egg, and whisk it in.
Add the milk gradually and whisk until a smooth batter forms.
Mix the sautéed onions and garlic, drained corn kernels, grated cheese, chopped chives, salt, and pepper into the batter.
Adjust the batter consistency with more milk if too thick or thin.
Heat a fry pan with some oil, then spoon batter into the pan to form fritters.
Cook until golden brown on both sides, about 2-3 minutes per side.
Serve the fritters with a spicy yogurt sauce.

Helpful tips

Drain the corn thoroughly so excess liquid does not thin the batter.
Add the milk gradually because different flours absorb liquid differently.
Cook one test fritter first and adjust the seasoning or batter consistency if needed.
Keep the heat at medium so the centres cook before the outsides become too dark.

Storage

Refrigerate cooked fritters in an airtight container for up to 3 days. Reheat in a frying pan, oven or air fryer until hot and crisp. They can be frozen for up to 2 months.