BPS JPT FOR YOU: How to Make Corn Fritters

Wednesday, December 15, 2010

How to Make Corn Fritters

hai frds

Crispy and tasty, corn fritters can be served with a sweet chilli sauce, or served as an accompaniment to a main meal. In this article, you can take your pick between two recipes, or perhaps even try both to see which you like the most. These tasty fritters are ideal quick fix foods for a lazy Sunday morning brunch, for a late night supper, or for any other time you'd like to enjoy corn fritters.

Both recipes provide 4 servings, making up to 24 individual fritters.

Ingredients

Version 1:

90 g / 3 1/8 oz corn flour
60 g / 2 18 oz all-purpose flour
¼ tsp baking powder
½ tsp salt
1 tsp ground coriander
½ tsp ground cumin
1 egg , lightly beaten
A few drops of lemon juice
350 g / 12 1/2 oz sweetcorn
4 spring onions , finely sliced
3 tbsp chopped coriander
1 small bowl of sweet chilli sauce , to serve
100 ml / 3 1/3 oz oil for frying
120 ml / 4 1/4 oz water

Version 2:

15.25 ounces of whole kernel corn
2 eggs
2 tablespoons of flour
Salt
Pepper
Two tablespoons of vegetable oil

Steps

Version 1

Sift the ingredients. Sieve the corn flour, flour, baking powder, salt, ground coriander and cumin into a bowl.
Make the batter. Add the egg, a few drops of lemon juice and the water.
- Mix until you have a smooth batter.
Finish the batter. Add the sweetcorn, spring onions and chopped coriander to the batter.
- Mix well.
Heat the oil. In a frying pan, heat the oil.
Cook the fritters. When the oil is hot, add 2 tablespoons of the mixture for each fritter and flatten with the back of a spoon.
Cook for about 2-3 minutes and then turn over to the other side. Cook until golden brown on both sides.
Drain the fritters. When the fritters are cooked, absorb any excess oil with kitchen paper.
Serve. Serve with chili sauce and garnish with coriander or parsley leaves.

Version 2

Open cans of corn and drain. Place corn in a large bowl.
Separate eggs into 2 small bowls. Lightly beat egg yolks.
Add egg yolks to corn. Add flour, salt, and pepper to taste.
Beat egg whites with hand-held mixer until stiff peaks are formed. Then fold egg whites into the corn mixture.
Heat large skillet on high. Add 2 tablespoons of oil to skillet.
Reduce heat to medium. Add batter to skillet.
Cook until browned, about 2 minutes on each side.
Place on plate and enjoy!