Corn and Bom Petisco fritters with dry tomato

INGREDIENTS

6×120 g Bom Petisco in Extra Virgin Olive Oil and Oregano
500 g Corn flour
3dl Water
2 tablespoons sopa Butter
40 g Dry tomato
To taste Traditional sea salt
To taste Extra virgin olive oil

Instructions

Mix half the corn flour with a little cold water and set aside.

Heat the rest of the water with the butter. As soon as it boils, add the flour and water mixture.

When it comes to a boil again, add the dry tomato and stir constantly. Then add the rest of the corn flour while stirring, and finally the drained tuna.

When it comes to a boil again, add the dry tomato and stir constantly. Then add the rest of the corn flour while stirring, and finally the drained tuna.

Note: This recipe works even better if you use Bom Petisco in Extra Virgin Olive Oil and Oregano. Try it!

 

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