I made these fritters for our afternoon tea snack during the weekend. This recipe is taken from the book by Parragon Publication, A Year Full of Recipes, one of the latest addition to my bookshelf. There are 365 recipes to try! Out of that many, this is the first one I pick.
I've used frozen corn kernels, thawed before using, and Chinese chives from my garden pot. The batter is simple and easy to put together. Once the batter is done, I test-fried one fritter and thought it needed some flavour. I then added some onion powder, and what a difference it made!
These fritters are quite delicious. The onion powder adds a delicious flavour. We dipped these fritters with some chilli sauce. They are also good without any dipping sauce, as they are quite tasty. These Corn & Chive Fritters makes a delightful snack to enjoy with the family.
(from A Year Full Of Recipes by Love Food)
1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
1 cup milk
2 eggs, separated
2 tablespoons melted butter
1-1/2 cups canned or frozen corn kernels
2 tablespoons chopped chives, plus extra for sprinkling
oil for frying
salt and pepper
1 tsp onion powder (my addition)
- Sift together the flour and baking powder into a mixing bowl and season with salt and pepper. Add the milk, egg yolks, and butter and beat to form a smooth batter. Stir in the corn kernels and chives.
- Put the egg whites into a separate grease-free bowl and beat until they hold soft peaks. Fold lightly and evenly into the batter.
- Pour a shallow depth of oil into a large skillet and heat until hot. Drop large spoonfuls of batter into the skillet and cook for 3-4 minutes, turning once, until golden brown. Cook in batches, draining the fritters on paper towels and keeping them warm, until you have made about 16 fritters.
- Serve hot, sprinkled with chives.
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