John Myers
Corn Fritters with Cream Cheese and Chili Dip
The perfect corn fritters with cream cheese and chili dip recipe with a picture and simple step-by-step instructions.
- 285 g Canned corn kernels
- 0,5 bunch Parsley crispy fresh
- 150 g Flour
- 1 tsp Baking powder
- 0,5 tsp Salt
- 1 pinch Sugar
- 175 ml Milk
- 1 Egg
- 1 tbsp Melt butter
- Pepper from the grinder
- 80 g Cream cheese low in fat
- 1 Red chilli pepper
- 2 tbsp Lemon juice
- 800 ml Rapeseed oil
- Drain the corn in a sieve. Roughly chop the parsley. Mix the flour, baking powder, salt and sugar in a bowl. Add 125 ml milk, egg and butter. Mix everything to a smooth dough. Mix in the corn and parsley and add pepper Spice up .
- For the dip, mix the remaining milk (50 ml) and cream cheese in a bowl. Halve the chilli pepper, remove the kernels, finely chop the chilli pepper sticks and mix in. Season with lemon juice. Heat the deep-frying oil in a saucepan. For each fritter, shape 1 tablespoon of corn mixture into thalers with floured hands and pour into the hot oil with a slotted spoon, and bake for about 5 minutes until golden Drain on kitchen paper and serve with the dip.
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