Corn polenta pancakes

Ingredients for 4 servings:

• 50 g corn semolina (polenta)
• 1 tsp salt
• 375 ml water
• 2 eggs
• 120 g flour
• 1 tsp baking powder
• 1 can/n corn kernels, 600 g EW, drained
• 2 bunch parsley, flat
• Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

delicious side dish, tastes hot and cold

Bring the water and salt to a boil. Add the cornmeal and continue cooking over medium heat, stirring constantly, until a thick paste forms. Allow the polenta to cool until 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, preferably non-stick pan. For each fritter, add a heaped tablespoon of the polenta mixture to the hot oil and flatten slightly (about 5 cm in diameter). Fry the fritters for 4-5 minutes on each side until golden brown. Transfer to kitchen paper using a slotted spoon. Repeat with the remaining oil and mixture. Serve the fritters lukewarm.