I had never had a corn fritter, have you? But when I saw them here, here & here, I knew I should try making some.
The issue of Donna Hay that I have just so happened to have the recipe for corn fritters.
It was weird, the image I had of making them wasn't at all like the recipe.
In fact, I didn't have some of the ingredients. (insert pouty face) I hate when that happens. So, I ad-libbed.
Makes 10 fritters or so : adapted from Donna Hay magazine issue 29
1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon oil (I used rice)
1/2 cup water
2 tablespoons canned corn
50 grams kim chee
1/2 bell pepper, chopped (1/4 if you have the big bell peppers)
1/4 onion, chopped
rice oil to fry
Mix the flour, baking powder, oil, water and egg together.
Add the corn, kim chee, bell pepper and onion to the mixture.
Heat a non-stick pan on low and put some oil in to lightly fry (about 1 tablespoon)
Using a serving spoon drop a spoonful of batter onto the pan and cook like pancakes.
Take off heat and put onto paper towel to drain oil.
Serve with salad and some bi bim kook soo sauce.
NOTES: This was good, but the next time I buy milk and some butter, I'm trying this recipe again.