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The flavor of young corn in corn fritters

The flavor of young corn in corn fritters

In the Province of Herrera we can find a wide diversity of foods. This region's food is influenced by Spanish cuisine.

Besides the typical dish of chicken or beef filled empanadas, another in Herrera Province is corn fritters. This is a fried dessert, made mostly of corn and usually eaten for breakfast or as a snack. They are very culturally popular and consumed in patron saint festivals and fairs in the country's interior provinces.

Recipe: Fresh Corn Fritters

Ingredients

12 young, tender ears of corn on the cob

2 eggs

1/3 cup sugar

1 tsp. salt

2 Tbsp. butter, melted

2 Tbsp. milk

2 Tbsp. flour

Oil for frying

Preparation

Cut the kernels from the cob of corn with a sharp knife, holding the ear on one end for support and scraping the cob to get all of the kernels. Blend the corn kernels with the rest of the ingredients. Pour the batter by spoonfuls onto a skillet with hot oil, forming the fritters. Fry until golden brown on both sides, remove and drain the grease on paper towels. Serve piping hot.

Bon appétit!


           
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