Small skillet fritters hold sweet corn and aromatic yellow pepper in a crisp-edged batter.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 2 tbsp finely diced Aji Margarantino Yellow
- 250 g sweet corn kernels, thawed if frozen
- 75 g all-purpose flour
- 1 egg
- 60 ml milk
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp neutral oil
Method
- Whisk flour, baking powder and salt. Stir in egg and milk, then fold in corn and pepper.
- Heat half the oil over medium heat. Add four heaped spoonfuls of batter and flatten slightly.
- Cook 3–4 minutes per side until golden and centres are set. Repeat with remaining oil and batter.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Aji Margarantino Yellow Pepper
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
