Wash the cobs and cook them in plenty of salt water for eight minutes, drain them and wait for them to be cold to break them up.
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| Ingredients to make tender corn fritters: |
| 6 corn mazorcas 300 ml olive oil for frying for the booked :: 50 g Integral flour 25 g white flour a pinch of salt 1 egg 125 ml milk perejil chopped salt piper pep |
Ingredients to make tender corn fritters:
2. In a bowl mix all the ingredients for the batter and let them rest for an hour.
3. Add the corn to the previous preparation.
4. Heat the oil in a pan over medium heat and throw portions of dough with a spoon so that they are golden and crispy.
5. Take out with a sparkling foam and leave on paper paper so that they release the oil.
6. If desired, they can be accompanied by a spicy tomato sauce.
