Buñuelos de maíz crujientes y dorados

Ingredientes

• 3 cups (450g) sweet corn kernels
• 2 scallions (30g), thinly sliced
• 1/4 cup (15g) fresh parsley, chopped
• 1/2 cup (65g) all-purpose flour
• 1/4 cup (40g) yellow cornmeal
• 1 tsp (5g) baking powder
• 1/2 tsp (3g) garlic powder
• 1/4 tsp (1g) cayenne pepper
• 1/2 tsp (3g) kosher salt
• 1/4 tsp (1g) black pepper
• 1 large (50g) egg, beaten
• 1/3 cup (80ml) low-fat milk
• 3 tbsp (42g) avocado oil

Preparación

1. 1

   In a large bowl, combine the corn kernels, sliced scallions, and chopped parsley.

2. 2

   In a separate small bowl, whisk together the flour, cornmeal, baking powder, garlic powder, cayenne, salt, and pepper.

3. 3

   Pour the dry ingredients over the corn, then stir in the beaten egg and milk until just combined; do not overmix.

4. 4

   Heat the avocado oil in a 12-inch skillet over medium-high heat until it shimmers (about 3 minutes).

5. 5

   Scoop approximately 2 tablespoons of batter per fritter into the pan, flattening them slightly with the back of the spoon.

6. 6

   Cook for 3–4 minutes per side without moving them, until the edges are golden brown and a mahogany-colored crust forms.

7. 7

   Flip and cook for another 3 minutes until both sides are crisp and the center is set.