Corn Fritters with Yogurt Sauce

Ingredients

Canned Corn 250g

Flour 100g

Baking Powder 0.5 tsp

Egg 1

Milk 6 tbsp

Green Onion

Parsley 2 bunches

Plain Yogurt 1 cup

Lime 0.5

Garlic 2 cloves

Olive Oil 3 tbsp

Salt to taste

Pepper 1 tbsp

Assemble the dry ingredients for the dough. In a deep bowl, combine the flour, baking powder, salt, and ground black pepper. Add the milk and mix thoroughly to avoid lumps. If you're unsure, use a mixer.

Add 2 tbsp of yellow olive oil (suitable for cooked foods) to the dough. Knead the dough thoroughly until it has the consistency of thin sour cream.

Finely chop the green onions and one bunch of parsley.

Add the chopped greens and canned corn to the dough and mix everything with a spoon. The key is to remember that the mixture should be two-thirds corn and greens and only one-third batter, so the pancakes will turn out just right.

Light a fire under the pan, and while it's heating, assemble the ingredients for the yogurt sauce.

Add the garlic pressed through a garlic press, finely chopped cilantro, or the remaining bunch of parsley to the yogurt—it all depends on your preference—squeeze in the juice of half a lime, and mix everything well. The yogurt sauce is ready. Add 1 tablespoon of olive oil to the pan and use a tablespoon to spoon the mixture of dough, corn, and herbs into the pan. Fry over medium heat for about 2 minutes on each side.

Transfer to a plate and serve, drizzling with yogurt sauce.

Enjoy!