Corn pancakes with yogurt sauce, a recipe for “corn fritters”.

Total: 25 min Diners: 4

These corn pancakes are not a recipe that I have ever seen in Spain but a lot on the other side of the pond, in the United States. Also towards the East we see some similar pancakes with various Vegetable Recipes and this gives us an idea of how fantastic this option is to take advantage of all the leftover Vegetable Recipes we have around: broccoli and parmesan pancakes, zucchini, cauliflower and feta, cabbage and bacon as an okonomiyaki, potato…. The shapes can be as many as we want.

I like that in these pancakes the main ingredient is the vegetable – or Vegetable Recipes – that we choose. This time it’s corn, which I use straight from the can and very well drained – how versatile it is! I always like to have cans of corn at home because they can fix more than one meal, besides giving grace to any salad, for example with corn and chickpeas or with arugula to accompany some cheeks. If you like that sweet background so peculiar of corn you should try to make sometime at home the corn salmorejo, the cauliflower and corn cream or corn chowder in addition to the fantastic and juicy corn and meat pie taking advantage of any stew or stew that you have leftovers at home. Ah! And corn on the cob with parmesan and rosemary butter, of course.

The goal of these pancakes is to make a dish that’s perfect as a starter in just a bowl and then in the pan. Little work and little time to get something appetizing and different that is out of the ordinary everyday. The pancakes will be juicy and fluffy thanks to the yeast and creamy because of the cheese, all boosted by the grace of the chives and shallots that are included raw.

This is a recipe that you will hardly have to follow the second time you make it, just have the background reference on the ingredients that can not miss so that the pancakes never fail. If you want to use another cheese there is a lot of freedom: manchego, cheddar, edam? And then simply the skill of making them on the griddle, giving them the shape we want with the help of the spatula. More or less large, to the taste of each one. Ta..mbiénis could also make them fried but you would gain fat and can crumble more easily.

How to make corn pancakes with yogurt sauce

Ingredients

For the corn pancakes

Corn pancakes

./h4> Country eggs, 2 pc Can of cooked corn, 1 pc Salt, c/s Black pepper, c/s Brie cheese, 100 g Wheat flour, 3 tablespoons Cake yeast, 1/2 teaspoon Shallot, 3 pc Chopped chives, 2 tablespoons Olive oil, 3 tablespoons

For the sauce

Greek yogurt, 3 tablespoons Mahonnaise, 1 tablespoon Honey mustard, 1 teaspoon Salt, t/s Chopped chives, 1 tablespoon

Step 1

Peel the shallots and chop very finely. Set aside. Finely chop the chives and set aside.

Step 2

Colour the corn well so that there are no traces of canning liquid and mix with the eggs. Beat very well until everything is well integrated.

Step 3

In the same bowl, add the chopped brie cheese, chopped shallot, chives, salt, black pepper and baking powder and mix well. Finally, add the flour, three tablespoons should be enough but if you see that the dough is too liquid add a little more. We need it to be a consistent mixture so that it can be cooked well on the griddle. Let it rest while you prepare the sauce.

Step 4

Mix the yogurt with the mayonnaise, honey mustard, chives and salt adding a little black pepper if desired. We could also incorporate a little spice.

Step 5

Heat a frying pan with a little olive oil and when it is very hot put small mounds of the dough, spreading them slightly to make pancake shapes. The spatulas will help us with the task. We will have to be careful that they do not stick to each other. The fire will have to be strong enough so that they brown gradually but not too fast, because we want them to cook well inside.

Step 6

When they are browned on one side turn them over and wait a couple of minutes for them to brown on the other side. Remove to absorbent paper and make the rest of the dough. Serve the pancakes immediately accompanied by the dipping sauce or spread on top.