Hello everyone, it has been awhile since we posted a recipe. There has been a lot of ups and downs for the past months and we thought we should take a break and…. it’s been more than a year. Majoring in Engineering and Science don’t help much either. There are a lot of assignments, deadlines, projects, need to find internships etc.
So, we figure we’ll try to post as many recipes as we can during this Summer break and today’s recipe is corn fritters.
Corn fritters has been a staple dish in our family. Our mom will always fry it in small balls and it usually doesn’t last that long 😀 (Sorry, Mom). Mom has always emphasized that family is very important. When all else fails and the world is against you, you can only count on your family. That’s why all the recipes that she has passed on to us are very precious to us and that we treasure a lot.
This recipe is great for appetizer and as snacks that you can bring to pretty much any occasion. Get those flip flops, hats, and baskets out! It’s Summer time and we’re going on a picnic! And don’t forget the blanket and wine 😉
Serve: 12-15 fritters (according to the corns size)
4-5 corns on the cob
6-7 tablespoons whole wheat flour
2 teaspoons Garam Masala
2 teaspoons All Natural Jamaican Jerk Salt Free (We use the Spice Hunter brand)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon Paprika
Oil, for frying
1. Heat oil in the pan.
2. Remove all the corn kernel from the cobs. Place a small bowl upside down inside a bigger silver bowl and place the corn upwards (stem on the bottom, holding the top part). Use a knife and slice downwards, letting all the kernels fall into the silver bowl.
2. In another bowl, mix all of the dry ingredients and then incorporate the corn kernels in it.
3. The batter should be thick as the corn kernels will float around while frying if the batter is too thin and it will POP! (Just like popcorn) 🙂
4. Add 1 tablespoon of the mixture and flip it when the bottom part browns. Scoop out all of the floating corn kernels (this will cause hot oil to splatter around).
5. Fry until both sides are golden brown and serve with any dipping sauce. (We usually would go with the ABC Hot Sauce Sambal)