Corn fritters with avocado wedges, radishes and basil pesto

For 4 people
  • 75 g corn grits
  • 75 g flour
  • 2 Eggs (size M)
  • 100 ml milk
  • Salt
  • pepper
  • 1 EL Pine nuts
  • 1 Bund Basil
  • 35 g Parmesan cheese
  • 25 ml Olive oil
  • 2 Bund (approx. 200 g) Radishes
  • 2 Avocados
  • Juice of 1 lime
  • 1 can (s) (425 ml) vegetable corn
  • 4 EL Oil
50 minutes
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
  • 3020 kJ
  • 17 g protein
  • 53 g fat
  • 41 g carbohydrates

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