Delicious Corn Pancakes With Creamy Paprika Mayonnaise |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
These corn pancakes are one of my most favourite comfort foods. The creamy paprika mayonnaise is the perfect accompaniment, adding a 'zing' to the dish. This recipe makes 4 large fritters, or 10 small ones. Ingredients:
1 (420 g) can corn, drained |
1 small diced onion |
1 teaspoon salt |
1 -2 cup flour (preferably wholemeal) |
1 egg |
1 small chili (chopped) |
1 garlic clove (crushed) |
1/4 cup chopped fresh herb (parsley, oregano, sage, etc.) |
1/4 cup milk |
1 teaspoon dry compressed yeast |
oil, to cook |
1/2 cup whole-egg mayonnaise (preferably home-made) |
1 teaspoon smoked paprika |
1 tablespoon lemon juice |
1/2 teaspoon fresh ground pepper |
1 tablespoon chopped fresh parsley |
1 garlic clove (chopped) |
Directions:
1. Place all ingredients, except flour, into a bowl, breaking up the egg and mixing well.
2. Add enough flour to produce a pancake-type batter. Mix well.
3. Leave to rest for 1 hour to allow the yeast to do its thing.
4. In a hot pan, add a little oil, and spoon batter in as to achieve the size pancake you most prefer. Repeat, stacking the fritters on a plate as you cook them to keep warm, storing in a warm oven if possible.
5. Put all mayonnaise ingredients in a bowl, and mix well.
6. Serve fritters with a large dollop of mayonnaise on the side.
7. Enjoy!
|
|