when i posted the recipe for cumin tumeric chicken i promised you also the recipe for the Corn Fritters. they are a perfect side dish to this chicken dish, but can also stand their own as a main or maybe as a small snack.

i think they were yummy, but i have to admit that i like my indonesian version – jagung – better. might be that they are tastier due to the pureed onions and garlic. however what i like about this version is the addition of polenta. it makes them heartier. just try for yourselfes and let me know which one you like better

best serve them with some guacamole, sour cream or a salsa (e.g. mango tomatoes)

ingredients

• 50 g polenta
• 50 g flour
• 250 g corn kernels
• 3 big eggs, whisked
• 75 ml milk
• 40 g soft butter
• optional: 1 red and green chili pepper, de-seeded and finely chopped
• 2 spring onions, chopped
• salt and pepper
• oil for frying (e.g. peanut oil)

blend the first 6 ingredients in intervals in a food processor (that way the Corn is reduced to small pieces not pureed). fold in chilis and spring onions, season the dough with salt and pepper. set aside for at least 15 min, so the polenta can quell.

in the meantime prepare sauces.

heat oil in a pan, put in dough in portions and evenly fry until goldenbrown.

serve the freshly baked corn Fritters with sauces and maybe some fresh coriander.

Filed under: mains, side dishes, vegetarian Tagged: corn, corn fritters, mains, side dishes, vegetarian