Brazilian corn fritters (Pollo de Milho)


1 cup of milk

2 cups of corn kernels (fresh or canned, drained)

½ cup of vegetable oil

1 cup of coconut milk

1 cup of granulated sugar


Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper muffin cups.

Blend Ingredients:
In a blender, combine the corn kernels, milk, coconut milk, sugar, and vegetable oil. Blend until smooth.

Prepare the Batter:
Pour the blended mixture into a mixing bowl.

Optional Ingredients:

  • If you want to add more texture and flavor, you can mix in 1 cup of grated cheese (such as Parmesan or mozzarella) or 1 cup of shredded coconut.
  • For a bit of a twist, you can add a teaspoon of vanilla extract or a pinch of cinnamon.
  • Fill Muffin Tin:
    Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
  • Bake:
    Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  • Cool and Serve:
    Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.


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