Torrejas de choclo

About a week ago, when I was telling about my new black garlic addiction, @cevicheceviche send me a recipe of hers with this black garlic in it. Peruvian corn fritters aka Torrejas de choclo.

Of course I had to try them and last night I did. Added a some extra black garlic here and there and it ended up to be really tasty and super easy.

This recipe is enough for 6 fritters.

Ingredients:

• 1 large can of corn • ½ red onion • 2 large eggs • 4 tbsp flour • fresh coriander • fresh parsley • 1 clove of garlic (regular) • 1 tsp grated ginger • 1 chilli pepper • salt and pepper • 3 cloves of black garlic (optional) •

Sauce:

• 3 tbsp yoghurt • 1 tbsp mayonaise • juice of ½ lime • 3 mashed up black garlic cloves • salt and pepper • basil •

1. For the fritters, chop up the onion super fine and grate the garlic, black garlic and ginger. Also chop the chilli super fine. Use whatever chilli you like, from mild to super spicy.

2. Mix the ingredients for the fritters. Finely chop your herbs and add as well. Heat up a large pan and use about 2 large tbsp of the mix per fritter. Fry in a greased pan on both sides until golden and fully cooked.

3. While you are frying the fritters, mix the ingredients for the sauce. This sauce, together with some chilli sauce or sriracha is lovely over the fritters.

I paired the fritters with a nice piece of fish and a watermelon salad. Added some home made pickled jalapeños and there you go.

I think the recipe for these fritters is also perfect as a base. Add some extra flavours to give it a more Asian twist. Change the herbs and spices for a whole different experience.

Enjoy!