A serving of crispy, golden corn fritters.
In Panama, there are two delicious dishes that we make using the corn on the cob (aka new corn). They are corn cakes/fritters (torrejas de maiz), and corn medallions called bollos, which are also inherited from our indigenous ancestors. They are consumed mainly during weekend breakfast or brunch. Bollos are eaten either alone or accompanied with white cheese, stewed hot dogs, or with pork rinds (chicharrón).
Rinse the skillet and dry. Add 10 ml (2 teaspoons) of oil to the skillet over medium-high heat. Add remaining half corn kernels and 3 ml (1/4 teaspoon) salt, and cook until light golden, 3 to 4 minutes. Transfer to the bowl with the pureed corn.
Stir in flour, cornstarch, sugar, 5 ml (1/2 teaspoon) salt, and pepper into cool corn mixture until well combined. Gently stir in egg until well incorporated.
Add 237 ml (1 cup) oil to skillet over medium heat until shimmering. Drop six 30 ml (2-tablespoon) portions batter into skillet. Press with spatula to flatten into disks. Fry until deep golden brown on both sides, 2 to 3 minutes per side. Transfer fritters to a plate with paper towel. Repeat with remaining batter and serve immediately.
Sweet, Smoky, & Savory Filipino Salmon
Shake up dinner with this bold, banana-ketchup-glazed salmon and a crisp cucumber-tomato salad. A simple, vibrant dish with serious flavor.
Loading related recipes...