Corn fritters from the oven

Ingredients for 2 servings:

• 2 cans of corn, small, check for salt and sugar content
• 6 tbsp flour
• 2 tbsp semolina
• 1 onion(s)
• 2 garlic cloves
• 4 tbsp breadcrumbs
• 1 packet of baking powder
• 2 eggs
• 2 tbsp rapeseed oil
• ½ bunch parsley
• some paprika powder
• some galangal
• some rapeseed oil for brushing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Baby-led weaning (BLW), low in salt, from about 10 months, enjoyed by the whole family

Strain the corn and puree about 2/3 of it or pound it into a pulp with a mortar and pestle. Place the corn mash and corn kernels in a bowl. Peel the onion and finely dice. Finely chop the parsley. Peel the garlic and press it directly into the bowl. Add all ingredients to the corn and mix well. Line at least two baking sheets with baking paper and preheat the oven to 200°C (top and bottom heat). With wet hands, form small balls from the mixture and flatten them on the baking sheet to about 5-10 mm. Drizzle the corn patties with a little oil and place them in the oven. If using two baking sheets, it’s best to place one on top and one on the bottom. Bake the patties for 30 minutes until crispy. Turn all patties over after about 20 minutes. Note: every oven is different. It’s best to check the cooking status on both sides regularly to ensure the patties don’t get too brown. It goes well with a yogurt dip, salad, but also roasted meat and vegetables.