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!
