Lean Corn Tortillas with Fried Onions and Herbs (in a Pan)
by Editorial Staff
Unusual tortillas made from cornmeal with the addition of fried onions and herbs are a great opportunity to add variety to the lean menu! The dish turns out to be tasty and budgetary, and cooking it is as easy as shelling pears!
Cook: 45 minutes
Servings: 4
Ingredients
- Corn flour – 200 g (1.5 cups with a capacity of 200 ml)
- Water (boiling water) – 300 ml
- Onions – 80 g
- Fresh dill – 3-4 branches (5 g)
- Fresh parsley – 3-4 sprigs (5 g)
- Salt – 1/2 teaspoon
- Baking soda – 1/2 teaspoon
- Ground black pepper – on the tip of a knife
- Vegetable oil (for frying) – 3-4 tbsp
Directions
- Combine cornmeal, salt, black pepper, and baking soda in a deep bowl. Stir.
- Bring 300 ml of water to a boil in a saucepan or kettle. Pour in boiling water and stir until the mixture is as homogeneous as possible. I added 2 more tbsp of boiling water so that the resulting mass is not very dry and crumbly. Cover the bowl with a lid and set aside for 20-25 minutes.
- Peel the onion and cut it into small cubes. Heat 1 tablespoon in a skillet. spoon of vegetable oil and put the chopped onion. While stirring, fry the onion over medium heat for about 2-3 minutes, until soft and lightly browned.
- Add the sautéed onions to the corn dough bowl. Rinse the dill and parsley, shake and chop finely. Add chopped greens to a shared bowl. Stir.
- Divide the resulting dough into about 8 pieces. Roll each part of the dough into a ball and flatten it slightly so that you get small flat cakes, round or oval.
- Heat vegetable oil in a skillet and add some of the tortillas. Fry the cakes over high, but not high heat, for about 2-3 minutes on each side, until golden brown.
- Place the fried cakes on a plate lined with paper towels to absorb the excess oil. Lean corn tortillas with fried onions and herbs are ready.
- The flatbreads themselves are rather dry, so they go well with juicy vegetables, salads, sauces, or sour cream.
Bon Appetit!
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