Baked sweetcorn fritters with Mexican-style salad recipe
Sunday, January 20, 2019
Method
Preheat the kitchen appliance to gas vi, 200°C, fan 180°C. Line two baking trays with slippy baking paper. Heat ½ tbsp oil in an exceedingly frypan over a medium heat. Fry the pepper for five minutes, then add the spring onions and garlic; fry for two minutes. Transfer to an oversized bowl; cool for five minutes.
Add the sweetcorn, flour and paprika to the bowl; season and blend well. Add three tbsp water and a pair of eggs and mix.
Divide the combination into eight equal mounds on the trays, then unfold every into a 1cm-thick circle. Bake for ten minutes, then flip and bake for 8-10 minutes till golden.
Meanwhile, combine the dish ingredients in an exceedingly bowl with ½ tbsp oil; season.
Ingredients
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Preheat the kitchen appliance to gas vi, 200°C, fan 180°C. Line two baking trays with slippy baking paper. Heat ½ tbsp oil in an exceedingly frypan over a medium heat. Fry the pepper for five minutes, then add the spring onions and garlic; fry for two minutes. Transfer to an oversized bowl; cool for five minutes.
Add the sweetcorn, flour and paprika to the bowl; season and blend well. Add three tbsp water and a pair of eggs and mix.
Divide the combination into eight equal mounds on the trays, then unfold every into a 1cm-thick circle. Bake for ten minutes, then flip and bake for 8-10 minutes till golden.
Meanwhile, combine the dish ingredients in an exceedingly bowl with ½ tbsp oil; season.
Ingredients
- 1 tbsp olive oil
- 1 red pepper, finely diced
- 4 spring onions, finely sliced
- 1 small garlic clove, crushed
- 325g tin sweetcorn, drained
- 150g self-raising flour
- ½ tsp smoked paprika
- 6 large eggs
Fоr thе full rесіре, Please Read here
Sorry to make you click a link for the recipe, but know I’m grateful for you.