Corn pancakes are considered a Native American dish and one of the first dishes that the European inhabitants took over from them. Together with our avocado-paprika-salad and creme fraiche-dip they make the perfect dinner.
- 1 red onion
- 150g corn
- 50g grated mozzarella
- 150g polenta
- 250ml of milk
- 2g chili flakes
- 1g grated nutmeg
- 1 avocado
- 1 red pepper
- ½ lime
- 10g cilantro
- 150g creme fraiche
- 50g of flour
- 2 tablespoons vinegar
- salt and pepper
- oil for frying
Preheat oven to 100 ° C. Peel onion, halve and cut into strips. Stir in a bowl of onion strips with 1 teaspoon of vinegar.
Drain corn in a sieve and mix in a bowl with mozzarella, polenta, milk and flour to a dough. Add chili flakes, season with salt and pepper and nutmeg. Let the dough swell for a few minutes.
Halve the avocado, remove the core and remove the peel. Cut the pulp into 2 cm cubes. Wash the peppers, cut in half, remove the core and dice them.
Mix avocado, paprika and vinegar onion with salt, pepper, 1 teaspoon of lime juice and 1 teaspoon of olive oil in a bowl.
Wash coriander, shake dry, peel off leaves and finely chop. In a small bowl, mix Créme fraiche with 1 tablespoon of vinegar, salt and pepper.
For frying each corn pancake, add approx. one tablespoon of batter to the pan and sauté for about 3 minutes. Then turn, with a spatula press a little flatter and continue to fry for 3 minutes.
Spread corn pancakes on plates and arrange avocado and pepper salad. Serve with coriander and enjoy with a bit of crème fraiche dip.