Hurray!! It’s corn season. And what do we do in this season? We eat corn, both boiled and roasted, with so much joy in our hearts. We also cook other meals with it. That way, by the time the season is over, we’d have eaten enough corn to last us till the next season.
One of the foods that we can prepare with corn is corn fritters. This crunchy goodness can serve as breakfast this season. Your loved ones will most definitely welcome this new addition to the breakfast menu. So, stay with me and learn how to make this. When you are done reading and learning, please send this link to your friends so that they too can learn and experiment.
Read more about Food
Ingredients for Corn Fritters
2 cups of all-purpose flour
1 teaspoon of baking powder
Sugar to taste
150ml of milk
Medium-sized Green Bell Pepper
Scotch Bonnet Pepper to taste
1/2 teaspoon of Salt
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How to Cook
The first step in making corn fritters is to prepare the ingredients. So, remove the boiled corn from the cobs and set it aside for later use.
Rinse and dice the scotch bonnet pepper and the green bell pepper. Also break the egg into a clean soup bowl. Set these aside for later use.
Measure out the flour and sift it in a clean, sizeable bowl. Put some butter into a clean, microwave-friendly bowl. Put the bowl in the microwave and melt the butter there. Alternatively, place the bowl of butter in a bigger bowl of hot water so that the heat will melt the butter.
Now that all the ingredients are ready to use, let’s rock and roll.
Mix baking powder, salt and sugar into the flour. Add the scotch bonnet pepper and the green bell pepper to the bowl. Then add the wet ingredients– melted butter, egg, and milk. Stir the mixture. Incorporate the corn kennel into the batter then mix gently.
Set a clean frying pan on medium heat. Add vegetable oil to it. When the oil is hot enough, use a cooking spoon to scoop the batter into the pan.
Fry on one side till golden brown. Flip the corn fritters then fry the other side till golden brown as well.
Serve hot and enjoy.
Featured image source: Serious Eats
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