Delicious Corn Pancakes With Creamy Paprika Mayonnaise
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
2-4
ingredients
-
Fritters
- 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
-
Spicy Mayonnaise
- 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
- Place all ingredients, except flour, into a bowl, breaking up the egg and mixing well.
- Add enough flour to produce a pancake-type batter. Mix well.
- Leave to rest for 1 hour to allow the yeast to do its thing.
- 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.
- Put all mayonnaise ingredients in a bowl, and mix well.
- Serve fritters with a large dollop of mayonnaise on the side.
- Enjoy!
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RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
I love cooking. I enjoy organic gardening and finding new ways to use my homegrown produce. I have a good knowledge of a number of regional cuisines, particularly australian, italian, german, american, chinese, indonesian, and japanese foods. I also have an extensive knowledge and experience in vegetarian cuisine. My partner and I absolutely love cooking together, and make a lot of our own jams, pickles, preserved fruit and vegetables, sauces, stocks, dried herbs, and icecream toppings!