Corn Fritters

Hello everyone! I am back in action after another long break… Thanks so much to those of you who’ve been checking on my blog during this time.

I thought I’d ease into blogging again with a very simple recipe that I got from the Straits Times long ago. Well what actually happened was I cut the recipe out of the newspaper, tried it, loved it, and promptly lost it. So when I recently decided I wanted to try it again, I contacted the lovely Ms Tan Hsueh Yun (food writer for the Straits Times) who kindly provided me with another copy of the recipe. (Check out Hsueh’s facebook page here – lots of good bite-sized updates on the Singapore food scene!)

These corn fritters are fragrant, flavourful and easy on the tummy (unless you’re allergic to gluten). Great as a tea-time snack, or as an accompaniment to curry or some other meat or fish dish. I’ve made them a couple of times now and enjoyed them every time. Another thing I love about this dish is that it just looks so very festive!

So without further ado…

Corn Fritters
(Recipe from Tan Hsueh Yun, with a tiny bit of paraphrasing)

Click here for printable recipe.

Ingredients (yields about 20 fritters):

• 2 large red chillies
• 3 stalks spring onion
• 2 sprigs coriander
• 1/2 cup plain flour
• 1/2 cup yellow cornmeal
• 1 tsp double-acting baking powder
• 2 tsp sugar
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2/3 cup buttermilk*
• 2 eggs
• 200g whole corn kernels, drained
• 25g softened butter
• Sour cream to serve
• Chutney to serve

*If you don’t want to buy buttermilk, then just squeeze 1 tbsp of lemon juice into a measuring cup, add whole milk till it reaches the 1 cup mark, and leave to stand for 5-10 minutes. Voila, buttermilk!

Directions:

1. Chop the chillies, spring onion and coriander, and set aside with the corn kernels.

2. In a large mixing bowl, combine the flour, cornmeal, double-acting baking powder, sugar, salt and pepper. Stir through with a fork to combine.

3. Use a fork to roughly beat the eggs in a bowl, then add the buttermilk and stir. Pour the mixture into the dry ingredients and mix well with a fork or spoon. Finally mix in the vegetables.

4. Heat a non-stick frying pan over medium heat till it is hot. Brush some softened butter over the surface. Scoop heaping tablespoonsful of the batter onto the pan, making sure to space out the blobs of batter so they don’t merge with one another. Cook for two minutes, then flip over and cook for one minute on the other side. Transfer to plate. Repeat with the remaining batter, brushing the pan with butter before each batch.

5. Serve warm with sour cream and a chutney of your choice on the side.