Cornflowers with potatoes
More and more often I come across recipes with corn flour or semolina, prepared with this or that spice, in one way or another… .since, I suggest the following….
Preparation steps
- Peel a squash, grate it and squeeze the juice. Add salt, pepper and yoghurt.
- Beat the eggs with a cake mixer and then add the cornmeal and flour, stirring gently. Mix the mixture with a "hand mixer" (wire) so that there are no lumps, then add the potato mixture and finally the baking powder, salt, pepper and sour water. Mix everything lightly. If the mixture is too thick, feel free to add a little more yogurt or sour water because it should be a little thinner, as for a corn cake!
- Place the baking paper on the baking tray, sprinkle the oil over the papita, shake out the mixture, flatten and place in a preheated baking oven. It's over when it turns yellow.
- Leave the baked crust to cool a bit and then use a mold to remove the flowers or circles. They separate easily from the paper.
Serving
Very convenient for breakfast with sour cream and yogurt or, it can be served instead of bread for lunch and if anything is left, a nice "snack" with TV, party, birthdays… ..
