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Parmesan and corn fritters (yoghurt pot recipe)
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 132
  • Fat about 6g
  • Carbohydrates about 12g
  • Protein about 7g
This is needed
This is needed for 20 pieces
Dip
  • 0.5 tsp salt
  • 150 g plain greek yoghurt
  • 0.5 tbsp curry powder
Batter
  • 2 cups grated Parmesan (250 g)
  • 1.5 cups fine polenta (200 g)
  • 2 tbsp Maizena cornflour
  • 1 tsp salt
  • 2 egg
  • 1.5 cups milk (200 ml)
  • 1 bunch chives
  • 1 tin corn kernels (approx. 285 g)
To fry
  • oil, for frying
Tools
  • Bowl, Colander, Frying pan, Knife, Measuring cup, Plate, Tablespoon, Cutting board
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And that's how it's done
And that's how it's done
Dip
Combine the yoghurt, curry and salt, cover and chill. Rinse out and dry the yoghurt pot, use as a measuring cup.
Batter
Mix the parmesan, polenta, cornflour and salt. Whisk the milk and eggs, pour in and mix.
Finely chop the chives, drain the sweetcorn. Mix the chives and sweetcorn into the batter.
To fry
Heat the oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make fritters of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 2 mins. until the underside separates from the pan, turn the fritters, cook for a further 2 mins., cover and keep warm, repeat these steps with the remainder of the batter. Serve the dip with the fritters.