Corn Fritters with Cheese and Rosehip Jam
A traditional Bulgarian recipe from chef Shishkov. Corn entered our lands during the Ottoman period from various directions, and by the 19th century it was already among the staple foods of Bulgarians.
Ingredients
| 2 | eggs | |
| 380 g | white flour | |
| 300 g | corn flour | |
| 150 ml | warm water | |
| 25 g | sugar | |
| 1 tsp | 5 ml | salt |
| 50 ml | milk | |
| 100 g | yogurt | |
| 20 g | yeast | |
| — | oil for frying | |
| — | cheese, for serving | |
| — | rosehip jam, for serving |
Instructions
- Activate the yeast in the warm water with the sugar and salt. Sift the dry ingredients, add the eggs, the milk and the risen yeast, then knead until you obtain a smooth, soft dough and leave it to rise in an oven preheated to 50°C.
- Once the dough is ready, heat oil in a pan and shape balls. Fry them until golden, then place them on kitchen paper so the excess oil drains off as much as possible.
- Serve the fritters with cheese and rosehip jam.
Makes 4–6 servings. Time: 60 min (plus proving time). Difficulty: 3/5.