The recipe is easy and quick: corn fritters with sun-dried tomatoes and basil. Soft and delicious! These are colorful summer fritters that rise quickly thanks to the heat, so they are also very quick to prepare. They have a yellow color due to the presence of cornmeal which also makes them a bit more rustic.
Prepare a good stock because everyone will devour them and you can’t imagine the aroma and taste.
Crispy outside and soft inside. What about the taste? Well, you’ll just have to try them… tomatoes and basil are a winning combination!
You will also like these fritters recipes:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 160.43 (Kcal)
- Carbohydrates 32.16 (g) of which sugars 0.64 (g)
- Proteins 5.03 (g)
- Fat 2.25 (g) of which saturated 0.29 (g)of which unsaturated 1.65 (g)
- Fibers 2.01 (g)
- Sodium 185.97 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR CORN FRITTERS WITH SUN-DRIED TOMATOES
- 5 1/3 oz all-purpose flour
- 5 1/3 oz cornmeal
- to taste salt
- to taste pepper
- 1 cup water
- 0.3 oz fresh yeast
- to taste basil
- 10 sun-dried tomatoes in oil
Tools
- 1 Bowl
PREPARATION OF CORN FRITTERS WITH SUN-DRIED TOMATOES
Wash the basil and chop it. Also cut the sun-dried tomatoes in oil into small pieces.
Dissolve the yeast in the water and add flour and cornmeal. Then add basil and tomatoes.
Salt and pepper only at the end.Knead vigorously with a fork until everything has a soft and sticky consistency. Cover with kitchen plastic wrap.
Let rise until the dough has tripled in volume.
Fry the fritters in plenty of hot oil, trying to shape the dough into balls using a spoon and wetting it with water to prevent the dough from sticking.
Lightly brown them, turning them over a couple of times.
Place on absorbent paper to remove excess oil. Serve hot!
Adriana’s Advice
Perfect for brunch, aperitif, buffet, and parties in general. They should be consumed the same day. Great both hot and cold!
