Corn Fritters with Avocado Cream Recipe
We usually make corn fritters for breakfast. But if you layer these pancakes with avocado cream, you will get a dish that can be served on the New Year’s table.
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Cream of avocado:
Instructions
  1. Prepare the necessary ingredients, pre-chop and chop them. We will need 1/2 can of canned corn along with the liquid.
  2. Place the brisket in a cold, dry frying pan. Fry over medium heat until the fat melts out of it.
  3. When the fat from the brisket has melted, add the red (onion) onion and fry everything together for a few minutes until the onion becomes soft.
  4. Allow the brisket and onion to cool slightly.
  5. Add corn, parsley with garlic and cheese. Mix it.
  6. It remains to add flour and egg and knead the dough.
  7. Fry the pancakes on both sides with a small amount of vegetable oil. We spread the finished pancakes on a paper towel to remove excess fat.
  8. For the cream, take pickled gherkins, ripe avocado, cottage cheese
  9. Put all the ingredients in a food processor and grind until smooth.
  10. To make the pancakes look neat on the festive table, we form them with the help of a culinary ring of the appropriate diameter. Place the pancakes on the ring.
  11. Then the avocado cream. Put another pancake on top.
  12. Garnish the pancakes with the remaining cream and sprinkle with lemon zest. A rose can be made from smoked sausage.
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