Homestyle Corn Fritters

A family favourite :) We usually make this as a side dish, but it can also pass as a main dish. Preparation is simple and pretty quick (unless you're cooking for a large group of people, that is).

What you'll need:

- Flour
- Rice flour
- Egg
- Corn, already removed from cob
- Garlic and shallots (bawang merah), mixed and either blended/finely diced
- Baking soda, just a pinch
- Seasoning: Salt, pepper, sugar, etc.
- Water, as required

This one made more than ten (around 14?) medium-sized fritters.

1. Mix all the ingredients well, and season to taste. The dominating taste should be sweet, but not too much.

 

Corn kernels and an unblended mix of garlic and shallots

 

 Ingredients (clockwise from blue-topped jar): Flour, rice flour, white pepper powder (on top of green jar), baking soda (on top of green jar), corn and blended mix of garlic and shallots, salt, egg and sugar

 

 Ingredients added: Corn, rice flour, flour, egg and blended mix of garlic and shallots.

 

After adding water and mixing

Your batter should then look like this. For a less 'corny' texture/smaller corn density, do add extra water. If you are planning to let it sit (put it in the fridge) for a while before cooking, you do not need to add extra water, as the batter will get more watery over time. If you fry it as it is, each fritter will be more 'densely populated with corn kernels'. 

I apologise for my lack of explaining skills :-/

2. Deep fry them.

 

One small ladle (diameter perhaps around 4 cm) carries the amount of batter for a single fritter. Remember that when frying, your oil should already be hot enough. Wait until it's hardened enough, then turn each one over to let the other side cook. Or you can continuously shower the uncooked side the with hot oil to speed up the process a bit. I'm not sure if doing this has side effects, however, mine turned out just fine when I did this to the last few fritters :)

Also, be careful as little explosions may occur due to the water content in the corn kernels.

3. When both sides are golden brown and the edges have turned into a darker shade of brown (not charred!), remove the oil and place it on a plate covered with kitchen paper.

 

Tip: Try frying one or two fritters first, then test them for the taste and texture. If it's too flimsy/breaks down easily, add more rice flour. If it's too watery, add more flour. And as for the taste, you can modify it with more seasonings.

Enjoy! :)

アリシア

Now listening: Return (되돌리다) - Lee Seung Gi (so. beautiful. that's all.)

P.S. Sorry for my lack of accuracy. I still haven't gotten the hang of writing recipes accurately yet :P