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Cooking + Entertaining

Corn fritters: the quick and easy appetizer recipe

Corn fritters: the quick and easy appetizer recipe


Sugar-free almond milk

The corn fritters I’m a antipasto simple e deliciousmade with a fast batter from farina, latte, egg, instant yeast ed herbs.

To prepare them, add the batter to the precooked cornfry in a pan with a drizzle of oil and serve hot or lukewarm, perhaps accompanied with one allo yogurt sauce or a fresh one guacamole.

We can season the corn fritters with aromas e le spices which we prefer, like chives, parsley, basil o cumin. In addition, to obtain a more dense and full-bodied mixture, we replace the almond milk with some yogurt or cooking cream.

Now, however, let’s see in detail how to prepare these tasty corn pancakes, ideal for a aperitif or one last minute dinneralso suitable for those who follow a vegetarian diet.

How to make corn fritters

In a bowl, add the flour, instant yeast, paprika, salt, garlic powder, pepper, corn, beaten eggs, cilantro, sugar, and cheese. 1.

Stir the mixture 2.

Add unsweetened almond milk 3.

Mix the dough well 4.

Pour a little oil into the pan, cook the corn fritters until golden brown, turning them on both sides 5.

Serve hot or warm corn fritters 6.


Corn fritters can be stored in the fridge for 2 days at most, closed in an airtight container or covered with cling film. Before consuming them, we recommend heating them for a few seconds in the microwave or leaving them out of the fridge for about half an hour.

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