Corn fritters with avocado wedges, radishes and basil pesto
- 75 g corn grits
- 75 g spa n> flour
- 2 Eggs (size M)
- 100 ml milk
- span> Salt
- pepper
- 1 EL Pine nuts
- 1 Bund Basil
- 35 g Parmesan cheese
- 25 ml Olive oil li>
- 2 Bund (approx. 200 g) Radishes
- 2 Avocados
- Juice of 1 lime
- 1 can (s) (425 ml) vegetable corn
- 4 EL Oil
50 minutes
span> very easy
- 1.
- Mix corn grits, flour, eggs, milk, salt and pepper. Approx. Let it soak for 20 minutes.
- 2.
- Roast the pine nuts in a pan until golden brown, remove and leave to cool. Wash the basil, pat dry and remove the leaves. Peel a few shavings from the parmesan with a peeler, roughly dice the remaining parmesan.
- 3.
- Puree the basil, except for something to garnish, pine nuts, Parmesan and olive oil in the universal chopper. Season with salt and pepper.
- 4.
- Wash, clean and halve the radishes. Halve the avocados, remove the stones, remove the pulp from the skin and cut into wedges, drizzle with lime juice.
- 5.
- Drain the corn, drain well and fold into the batter. Heat the oil in portions in a pan and bake 8 buffers one after the other over medium heat for about 2 minutes on each side. Keep buffers warm.
- 6.
- Mix the radishes and avocado with a little pesto and serve with the buffers on 4 plates. Garnish with basil and parmesan shavings. Add the rest of the pesto.
1 person approx:
- 720 kcal li>
- 3020 kJ
- 17 g protein
- 53 g fat
- 41 g carbohydrates
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