Corn Polenta Pancakes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g corn rits (polenta)
- 1 teaspoon salt
- 375 ml water
- 2 egg (s)
- 120 grams flour
- 1 teaspoon Baking powder
- 1 can corn kernels, 600 g PE, drained
- 2 bunches parsley, smooth
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Bring the water with the salt to a boil. Sprinkle in the corn grits and continue to cook over medium heat, stirring constantly, until a thick porridge is formed. Let the polenta cool until it is just lukewarm. Gradually stir in the eggs, flour, baking powder and finely chopped parsley. Fold in the corn kernels.
- Heat 3 tablespoons of oil in a large, if possible coated pan. For each buffer, add a heaped tablespoon of the polenta mixture to the hot oil and flatten it a little (approx. 5 cm in diameter). Fry the buffers for 4 - 5 minutes per side until golden. Place on kitchen paper with a slotted spoon.
- Do the same with the rest of the oil and mass. Serve the pancakes lukewarm.
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