Corn Fritter Snack

Votes: 1

Time: 35 min.
Complexity: easily
Quantity: 36 pcs.

These quick pancakes are made with corn muffin mix, eggs, and milk. Fry them in butter and serve with a dollop of ricotta and a grape. Make these pancakes for breakfast or serve them as an appetizer at a house party. Even though they're incredibly easy to make, your guests will love them.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (240g) of ready-to-use dry corn muffin mix
0.5 cups of milk
1 large egg, beaten
Olive oil, for frying (about 1 cup)
0.5 cup ricotta
18 seedless white grapes, halved
Honey to drizzle

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pancake mix, milk, eggs, ricotta cheese, grape, honey

Cooking the dish according to the recipe:

Mix muffin mix, milk and eggs until smooth.
Heat a frying pan over medium heat. Add 1/4 inch (0.5 cm) of olive oil and heat until shimmering. Working in batches, drop teaspoons of batter into the oil to form small pancakes, about 1.5 inches (4 cm) in diameter. Cook until bubbles appear on the surface and the bottoms are golden brown, 1 to 2 minutes. Flip and cook for about 1 minute more.