Junior chef
Utensils
Bowl
Colander
Frying pan
Knife
Measuring cup
Plate
Spatula
Tablespoon
Cutting board
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dip
Combine the yoghurt, curry and salt, cover and chill. Rinse out and dry the yoghurt pot, use as a measuring cup.
Batter
Mix the parmesan, polenta, cornflour and salt. Whisk the milk and eggs, pour in and mix.
Finely chop the chives, drain the sweetcorn. Mix the chives and sweetcorn into the batter.
To fry
Heat the oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make fritters of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 2 mins. until the underside separates from the pan, turn the fritters, cook for a further 2 mins., cover and keep warm, repeat these steps with the remainder of the batter. Serve the dip with the fritters.
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