it healthy dish will be a great start to the day if you serve it as breakfast. Unlike wheat flour, corn flour does not contain gluten. That's why fritters from cornmeal fans will love healthy eating. The beautiful golden color and fluffy structure of the dough makes the corn pancakes especially appetizing. Corn pancakes with jam, honey or condensed milk will definitely appeal to children.

Ingredients

• 2 eggs
• 6 art. l. cornmeal
• 100 ml water
• Sugar

Cooking process

	First, let's prepare all the ingredients.
	Beat eggs with a fork and add water. Add flour and soda. This recipe does not use sugar, but if this is unacceptable for you, then you can add it.
	Knead the dough, the consistency should resemble thick sour cream.
	Fry the corn fritters in a preheated pan with a sufficient amount of oil. Cooking time is just under a minute on each side.
	The readiness can also be judged by the color of the fritters, they will become ruddy, with a golden crust.
	Lay the corn fritters on a paper towel to get rid of excess oil. If this point is neglected, then the pancakes will absorb oil, which will negatively affect their taste and useful qualities. When serving, the paper towel should be removed, and the pancakes put in a slide on a beautiful plate.

These recipes are great for cool autumn days when you want warmth and comfort. Simple corn pancakes, hearty quiche with spinach and cheese, and my favorite salad with avocado and crunchy sesame seeds. One of these recipes will definitely become your favorite this fall.

Olya Malysheva

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We often cook cornmeal pancakes in the country. They are easy and quick to prepare, perfectly satiate and perfect for chilly evenings. Corn pancakes are delicious to eat with soup, salad or hot vegetable side dish. You can also make them sweeter, spread chocolate paste or sprinkle with honey and eat them with hot tea.

Cornmeal fritters

• 1 rustic
• 2 tbsp. spoons of olive oil
• 1 st. coconut or unrefined cane sugar (3 tbsp if you want a sweeter version of pancakes)
• 3/4 cup water
• a couple of pinches of salt

+ coconut oil or for cooking

In a deep bowl, mix flour with sugar, egg, oil and a pinch of salt. Add water and mix well until smooth liquid texture. If you want to make pancakes, the consistency should be thicker, for thin pancakes- more liquid.

Heat a frying pan over medium heat, add oil and pour over a spoonful of dough. When the pancakes are browned on one side, turn them over and cook until golden brown. It is convenient to cook such pancakes in two pans at once.

・・・ 2・・・

The very case when you really want to cook a pie, but you don’t want to go to the store. Then you have to get out, using only those ingredients that are at home. For this recipe, I took this Green Kitchen Stories recipe but made a few changes to the base and toppings.

Quiche with spinach and cheese

(for round shape 20-22 cm)

For the base:

• 1 cup fine cornmeal
• 1/2 cup oat flour(which can be prepared by grinding oatmeal in a blender or coffee grinder)
• 1/2 teaspoon salt
• 3 art. tablespoons coconut oil or extra virgin olive oil
• 3 art. spoons of cold water

For filling:

• 3 eggs
• 150 g feta or other young cheese
• 2 tbsp. spoons of olive oil
• 2 small onions
• 1 garlic clove
• 150g fresh or 1/2 pack frozen spinach
• salt & pepper to taste

Preheat oven to 180 C. Mix flour, salt, coconut oil in a deep bowl. Add cold water and blend again until smooth.

Lubricate the baking dish with oil and spread the dough along the bottom, forming the sides. Place in preheated oven for 10 minutes. After 10 minutes, remove from the oven and lower the heat to 170 C.

For the filling, mix the eggs in a bowl for about 30 seconds. Crumble the cheese. Add salt, pepper and set aside.

Heat up a frying pan over medium heat. Add oil and fry the chopped onion and minced garlic until golden brown. Add spinach and sauté until spinach is soft. If you are using frozen spinach, reverse the sequence - sauté the frozen spinach first, then add the onion and garlic to it at the end.

After removing the spinach and onion from the heat, add it to the bowl with the eggs and cheese. Mix well and spread the filling on top of the base. Bake for about 20-30 minutes until the filling is lightly golden enough. Remove the pie from the oven and cool slightly before serving.

・ ・ ・ 3 ・ ・ ・

This salad is tender and soft cheese match perfectly with fresh cucumbers and crunchy sesame seeds. This salad often helps me out when I need to cook something in five minutes to satisfy my appetite. It may well replace lunch or dinner.

Salad with avocado and sesame

• 4 things. cucumber gherkins
• 1 avocado
• 50 g of young cheese (brynza from goat or sheep milk, feta or Adyghe)
• 2 tbsp. sesame spoon
• 1 st. a spoonful of olive oil
• salt pepper

Cut the cucumber into cubes or rings. Cut the avocado and cheese into cubes. Pour sesame seeds into a dry hot frying pan, add a pinch of salt and fry it until slightly golden. It is better to be careful and keep an eye on the seeds - if you overexpose them a little on the fire, they quickly burn. Add roasted seeds olive oil, salt and pepper. Salad ready!

There is a lot of protein in corn grits, so for Lent it is an indispensable thing. Today we are making pancakes from it.

Corn pancakes are a figurant of many gastronomic cultures. The closest to us are probably the Georgian mchadi pancakes. Their recipe is elementary, they mix water and corn grits, do not salt, do not sugar. The consistency should be like thick sour cream. Then the pancakes are fried in a pan without oil. That's all. According to the Georgian tradition, you need to eat them with suluguni, but this is at your lenten discretion.
You can mix grated zucchini or chopped greens into the mchadi dough, as in our picture.

Another well-known lean corn tortillas are tortillas.
They are made just like Georgian mchadi, but if the latter is a completely self-sufficient meal, then tortillas require filling.
What is needed for the cake itself?

tortilla

• 300 grams of cornmeal
• 50 grams vegetable margarine
• 125 ml warm water
• a pinch of salt

Mix flour with chopped margarine. Slowly add warm water and knead the dough until the dough is perfect, without lumps, condition. The dough should easily come off your hands, when this happens, then everything is ready. We divide the dough into portioned balls, roll each of them, turning into a thin circle. We send it to a frying pan (without oil), fry on both sides.

When you cope with this matter, then the question arises: what to start with?
Before moving on to it, we note that 2 tortillas, between which there is a filling, is no longer a tortilla at all, but a quesadilla, just like one tortilla folded in half and stuffed with various goodies.
Toritilla quesadillas are often stuffed with chicken and vegetables, but if it's in the Post, we'll look at other options.
Of these, one of the prettiest is the one with red bean filling. Very satisfying, tasty and spicy.

• Onion- 1 PC
• Red beans - 250 grams (canned or boiled)
• Cilantro - 50 gr
• Garlic - 3 cloves
• Seasonings: a pinch of oregano, cumin, black pepper, paprika. Salt to taste.

Onions need to be chopped to a state close to gruel. Separate the cilantro from the stems, chop the leaves. Pass the garlic through a press, or finely chop. Combine all components and mix with seasonings. Salt.
The filling is ready. We take cakes. We spread the filling on the cake, cover with another (or put it on half of the cake, cover with the other half). We send the entire structure either to a frying pan or to the oven. It is necessary to ensure that the cake is slightly compressed.

What's good about corn tortillas or pancakes? You can cook them without adhering to any specific recipe, but by eye, achieving the desired dough density, and having achieved it, experiment to the fullest.
They can be treated both as a main course and as a dessert. It all depends on the topping, or on the baking. Honey goes well with corn pancakes, and even more all sorts of citrus additives: for example, if you add lemon juice or grated zest, it will completely transform the dish. The dough can be mixed with fresh berries, shabby apple.
You can add a variety of seasonings to the dough: you want Indian taste - turmeric and curry, Italian - dried basil, oregano, marjoram.

Cornmeal is considered healthier than wheat flour. It is not so in demand in cooking, although dishes from it are no less tasty than from the usual white. For example, diet pancakes. Their recipes are similar to traditional ones, but they also have a number of features.

Diet recipe for kefir

An important feature of corn pancakes is more low calorie compared to regular cakes. One serving of wheat flour on kefir contains 165 kcal. In corn pancakes according to this recipe - about 135 kcal. Gourmets testify: in taste, tenderness and airiness, the latter are not inferior to the former. On the kefir dough for the fritters you will need:

• kefir - 200 ml (preferably 1% fat);
• chicken eggs - 1 pc.;
• soda - 0.5 tsp;
• sugar - to taste;
• corn flour - 80-100 g.

Cooking method:

Advice. To further reduce the calorie content, instead of sugar, you can add a sweetener to the pancakes.

Soda in the recipe can replace baking powder in the same amount. It is advisable to use the dough in any of the recipes immediately after preparation. Serve and eat pancakes hot. Tastier - with jam or honey.

Recipe with cottage cheese and yogurt

Baking fritters solely from cornmeal is rare. Often a little wheat flour is added to it so that the dough is thicker and more magnificent. In this recipe, this technique is especially important due to the presence of a liquid ingredient - yogurt. Full list products:

• corn flour - 1 tbsp.;
• wheat flour - 1/3 tbsp. or 2-3 tbsp. l.;
• baking powder - 1 tsp;
• fine-grained cottage cheese - 200 g;
• natural yogurt - a third of a glass;
• eggs - 2 pcs.;
• sugar - 1.5 tbsp. l.;
• vanilla sugar - 1 tsp;
• refined oil for frying.

Cooking method:

1. In a mixing bowl, beat eggs with vanilla.
2. Put the curd in there. Stir until smooth.
3. In another container, mix yogurt with baking powder. Pour the resulting mass to the cottage cheese with eggs.
4. Sift the flour in portions. Achieve a soft and thick consistency. It is important that after kneading the dough does not become viscous.
5. Fry pancakes 3-4 minutes. at both sides. Serve with traditional sweet sauces.

Advice. Moisten the spoon with water so that the raw mass does not stick to it.

Mixed flour is mixed and when cooking regular test for fritters. The ratio is 2:1. A total of 1 glass is needed. You will also need:

• kefir - 2/3 st.;
• eggs - 1 pc.;
• baking powder - 0.5 tsp;
• sugar - 2 tbsp. l.;
• vanilla - 1 tsp;
• vegetable oil - 2 tbsp. l.;
• salt - a pinch;
• soda - 0.5 tsp

The recipe for pancakes is simple:

1. Mix all dry ingredients in one bowl, pass through a sieve.
2. In another bowl, bring all liquid ingredients to a homogeneous state.
3. Combine and mix thoroughly.
4. Fry the pancakes immediately in a small amount of oil.

Pancake style fritters

Pancakes are large American pancakes. They are baked in a similar way, only they turn out less greasy and drier, because the pan is not lubricated with oil. original dough made with milk, and in this recipe - with kefir. Ingredients:

• wheat and corn flour - ½ tbsp each;
• baking powder - 5 g;
• kefir - almost a full glass;
• sugar - a pinch;
• eggs - 2 pcs.;
• butter - 45 g;
• salt - on the tip of a knife;
• vegetable oil - for frying;
• products to serve.

To make American style pancakes:

1. Sift all the flour into a deep and convenient container. Add salt, sugar and baking powder to it.
2. In another bowl, mix kefir, eggs. Use a whisk or spoon to beat the mass.
3. Melt butter until liquid. Let it cool and add to the bowl of liquid ingredients. Once again, shake everything well until smooth.
4. Slowly add the liquid mixture to the dry ingredients. Stir contents constantly. As a result, you should have a thick dough.
5. Heat up the pan. Lightly oil it. In the original american recipe pancakes are fried on a dry surface, having previously added 2 tbsp. l. vegetable oil. You can do the same.
6. Spread the dough with the expectation that for one pancake you need 3 tbsp. l. thick mass. Fry on both sides until golden brown. The appearance of bubbles on the surface raw fritters indicates the need to turn them over.

Pancakes are laid out in a pile on a wide dish. All pancakes are oiled. The whole hill is poured over with your favorite sweet sauce or syrup. Approach his choice carefully. There is little sugar in the recipe, so it is the sauce that should provide all the sweetness - jam, honey, etc.

Any corn pancakes are delicious. They will perfectly complement and diversify your breakfast table.

What dishes do you use cornmeal in?

Fritters with cornmeal: video

Cornmeal is not very popular, although many tasty and healthy dishes can be prepared from it for all family members. For example, appetizing and fragrant pancakes from this product can be a good alternative to a standard breakfast. They are low in calories, but at the same time very nutritious. In addition, preparing a morning meal with cornmeal is quite simple. Even very young housewives can easily cope with such a task.

Ingredients:

• Corn flour- 250 grams
• Kefir- 0.5 cup
• Chicken egg- 1 piece
• Sugar- 2 tbsp
• Salt, soda- by a pinch

How to make cornmeal pancakes

1 . Kefir should be at room temperature or slightly warmer. It can be heated for 10-20 seconds in microwave oven. Mix kefir with egg.

2 . Add sugar (we used cane, but you can replace it with regular white) and salt, soda.

3. Mix and add flour.

4 . We knead the dough. We leave for 15 minutes. Follow the recipe and the pancakes will turn out fluffy and tender.

5 . Spoon into hot skillet with vegetable oil dough circles. Fry under a closed lid on a slow, closer to the minimum fire until on one side. Pancakes should be browned on the bottom side, and the dough will be baked on the top.

6 . Turn over and fry on the other side. Serve with sour cream, jam, jam.

Delicious cornmeal pancakes are ready

Enjoy your meal!

Corn flour fritters with wheat flour

It is worth immediately warning that this version of the fritters is not prepared from pure cornmeal. The recipe uses a mixture of this product with wheat flour. And this is no exception to the rule. Most recipes involve the use of such a mixture. If desired, you can take and only corn product. Ready meal this will not make it worse, it will just turn out less tender and lush.

Speaking of flipping. Corn pancakes are best fried in a well-oiled pan, and use a thin spatula to turn them over. Otherwise, there is a chance that they will begin to wrinkle in the process of shifting. In this case, not only the first pancake can turn out to be lumpy.

But back to the specific recipe. So, first you need to prepare:

Cornmeal - 200 g;
wheat flour - 250 g;
kefir - 400-450 ml;
eggs - 2 pcs.;
sugar - 2 teaspoons (you can put more - a matter of taste);
vegetable oil - 1 tablespoon;
soda - a teaspoon;
salt - a couple of pinches.

In a bowl, beat eggs with sugar and salt. Then pour kefir warmed to room temperature there, add soda and mix everything. Lastly, flour is added to the mixture (so far only corn flour). Now we need to shake the dough. The resulting mass should be allowed to brew for 15-20 minutes. Only after that you can pour wheat flour into the bowl and add vegetable oil. The dough must be kneaded to get a relatively thick consistency. You need to fry the pancakes in a heated frying pan, greased with vegetable oil for 2 minutes on each side.

Corn flour fritters with milk (on water)

By and large, pancakes with milk or water are prepared in almost the same way as a dish with kefir. Neither the recipe nor the method of frying imply any cardinal differences. True, there is a possibility that the resulting cakes will not be very lush, but these are already trifles. The main thing is that it tastes good.

Lean cornmeal pancakes

The previous recipe can be greatly simplified by giving up everything from three ingredients: wheat flour, kefir and eggs. The result will be no worse, and maybe even better. Especially for those who observe numerous fasts or follow a variety of diets. For these pancakes you will need:

Cornmeal - 300-350 g;
water - 300 ml;
sugar - 2-3 teaspoons (you can put more - a matter of taste);
vegetable oil - 1/4 cup;
soda - a teaspoon;
vinegar - to extinguish soda;
salt - a couple of pinches.

In a bowl, mix water with sugar, salt, oil and soda quenched with vinegar. Add flour in portions to the liquid, each time, as it should, stirring the resulting dough. Leave the finished semi-finished product to infuse for 20-30 minutes. After that, you can start frying the pancakes.

Cornmeal pancakes with vegetables

Corn in general and cornmeal in particular go well with vegetables. This is probably why vegetables are present in many recipes for pancakes made from this type of flour. Do this unusual dish simple enough. You need to prepare the dough for pancakes according to your favorite recipe and add grated vegetables to it, for example: carrots or zucchini. True, in the end you will get not quite pancakes, but rather semi-vegetable cutlets, but you can close your eyes to such trifles.

Snack pancakes made from cornmeal

The main difference between these fritters is that they are made completely without sugar. Moreover, in addition to corn flour, they also contain corn grains, which makes the resulting dish even more satisfying. To prepare such an appetizer, you will need to prepare:

Cornmeal - 100 g;
wheat flour - 100 g;
milk - 150-200 ml;
eggs - 1 pc.;
canned or boiled corn - 150-200 g;
butter - 50-70 g;
salt and black ground pepper - to taste.

Fry the corn kernels in butter for 5 minutes, stirring regularly so that the product is well saturated with oil. Break the egg into a bowl with milk, salt, pepper and beat until foamy. After that, pour flour (both one and the other) into the liquid mixture and stir the dough. Put the fried corn into the resulting creamy mass and mix everything again. Fry such pancakes in a hot frying pan for about 4 minutes on each side.
If desired, 100 grams of grated cheese can be added to this pancake dough. Get even tastier.

What to serve with

As they say in our country: pancakes - they are pancakes in Africa. So you can serve this dish with the same sauces or fillers as their counterparts from wheat flour. Not too fatty sour cream will perfectly complement the taste of corn tortillas. They will go well with yogurt, jam, jam or just with butter and sugar.

The unsweetened version of the dish goes well with onion-carrot or mushroom fry, as well as with homemade adjika and mayonnaise sauce. And you can do it even easier by serving thinly sliced ​​sausage, ham or cheese along with corn pancakes.

Video recipe "Corn pancakes"