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Corn fritters with Mozzarella cheese

Corn Fritters with Mozzarella

Striking presentation and great flavor — this dish is bound to become a favorite! Let me share a zesty dish: corn fritters with mozzarella. It's an everyday food that's dressed up enough for a party table, too.

Namira

Recipe author

Composition / ingredients

Servings:

Mozzarella (cheese)

250

Cornmeal (polenta)

0.6

Wheat flour

0.3

Milk (whole)

0.3

Eggs

Corn (cooked)

150

Olive oil

0.3

Butter

1.5

Anchovies (2 fillets)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 13 g

Fats 38 % 20 g

Carbohydrates 38 % 20 g

289 kcal

GI: 5 / 0 / 95

Cooking method

Step 1:

The ingredients for the fritters
Step 2:

Set a pot of salted water over the heat and bring it to a boil. Pour the cornmeal into the boiling water and cook for 15–20 minutes.
Step 3:

Once the polenta has cooled, transfer it to a large bowl and add the flour,
Step 4:

then the milk and vegetable oil,
Step 5:

then the egg, and mix everything together well.
Step 6:

Add the corn and beat it in well.
Step 7:

Heat some olive oil in a large skillet. Spoon in the batter a tablespoon at a time. Adjust the heat to medium. Fry the fritters for 2 minutes on each side. When they're done, transfer them to a plate.
Step 8:

Heat the oven to 350°F (180°C). Arrange the fritters in a single layer on a baking sheet and top each with a piece of mozzarella. Bake for 10 minutes — that's just enough time for the corn fritters and mozzarella to reach the perfect state.
Step 9:

While the fritters bake, prepare the anchovies. Put the butter in a small saucepan or skillet and fry the fish fillets on both sides.
Step 10:

Take the fritters out of the oven, arrange them on a serving plate, lay the anchovies on top, and drizzle over the butter you fried the fish in. That's it — the dish is ready. Enjoy!