Galettes de maïs

Maïs is something we’ve had in our corner of France since the early eighteenth century. Our ducks are fed on it and although it was originally solely regarded as worthy of being used as animal fodder, today it’s something we cook and eat a lot. Gascons have become quite canny corn cooks, using it in anything and everything, from soups to desserts. These fritters make a good accompaniment for a magret de canard or seared foie gras but they also just make a tasty snack on their own.