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Recipe courtesy of our friend Puerto Rican chef Cielito Rosado.
Yields 10-12 servings
1 lb corn meal, extra fine
½ teaspoon baking powder
2 cups milk
¼ cup butter
2 tablespoons granulated sugar
½ teaspoon salt
1 cup fresh corn
Basil Parmesan sauce on the side (the recipe follows below)
Basil Parmesan Sauce
½ cup mayonnaise
¼ cup olive oil
1 teaspoon mashed garlic
¼ cup heavy cream
2 tablespoons grated parmesan cheese
¼ cup fresh basil, finely chopped
Salt and pepper to taste
Directions for Corn Fritters:
In a pot, mix the milk, butter, sugar and salt and bring to a boil.
Remove from the heat and put in the corn, the corn meal, and the baking powder and stir until it becomes a paste.
Let the paste cool - this is important! Then add the eggs one by one and mix together.
Fry by the spoonful and serve with the sauce.
Directions for Basil Parmesan Sauce:
In a small bowl, mix all the ingredients and let cool in the fridge until serving time.
Recipe and photo courtesy of CielitoRosado.com. Used with permission.
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