It’s been very cold in Hanoi these days, and I felt like having something hot and crispy, not minding if it is greasy as any dish of this kind is so suitable for these days’ weather. And it is greater to enjoy a bowl of this sweetcorn fritters with my hubby while watching our favorite movies.
It only needs a little preparation in advance for the fritter batter should stand in the fridge for several hours before you can combine it with sweetcorn kernels, then your fritters will taste so good. I followed the recipe from the book "Professional Cooking" by Wayne Gisslen. However, as it is high in calories and fat, I do not suggest to have these fritters often, especially when we just sit and relax as couch-potatoes.
Ingredients: (serves 2-3)
- 1 egg, beaten
- 85ml milk
- 85g plain flour
- 1 tsp baking powder
- 1/6 tsp salt
- 1 tsp sugar
- 120g sweet corn kernels
- cooking oil
- Whisk together the egg and milk.
- Combine the flour, baking powder, salt and sugar in a bowl. Then add to the egg mixture and whisk until smooth. Put the batter in the fridge for several hours.
- Fold in the corn kernels.
- Drop tablespoons of the corn mixture into hot oil to deep-fry until golden brown. Drain on kitchen paper.