Friday, 9 March 2018

Corn, Jalapeno and Parmesan Fritters


I had some leftover jalapenos in the fridge. They were past their prime, slightly wrinkly and no longer plump and shiny. And then I had an ear of corn, originally meant for a Mexican rice dish which did not come into being.

That was a perfect excuse for me to make some corn fritters. Oh how I love fritters! Eaten hot from the wok, all crispy and crunchy and the only word that comes to mind is ecstasy


There was also some leftover grated parmesan cheese and I thought, what the heck, just add them to the batter. Strangely, I could not taste the parmesan at all after the fritters were fried. Maybe there was not enough of it.

What I like is the aroma imparted by the jalapenos. The effect is like green chilies inside vadai, if you have tasted one. 


Of course I could not eat all these fritters in one sitting and as usual, I packed them in batches for the freezer. I'll put up a post one day on how to reheat these frozen fritters. 


Corn, Jalapeno and Parmesan Fritters
Recipe source : Phong Hong

Ingredients :
- 1 cup corn kernels
- 10 jalapenos, sliced (remove seeds if you wish)
- 1 big onion, finely diced
- 3/4 cup grated parmesan cheese
- 1 cup flour
- 1/2 cup rice flour
- 1 tbsp baking powder
- 1 egg
- 1 cup water (or more)
- 1/2 tsp salt or to taste
- 1 tsp black pepper

Method :
1. Put corn, sliced jalapenos, minced onion and parmesan into a mixing bowl.
2. In another mixing bowl, whisk flour, rice flour, salt and pepper to combine.
3. Add the flour mixture into the corn/onion/jalapeno/parmesan mixture.
4.  Add egg and water. Using a spoon gently mix to form a batter. If too dry add some water bit by bit until you get a batter that is smooth and can flow when you tip the bowl (if still stiff, add a bit more water if too watery, add a bit more flour).
5. Heat oil in a cast iron pan (or non-stick pan) and when oil is hot, spoon batter into the pan to cook.
6. Let the fritters form a crust at the bottom before attempting to turn it over.
7. Fry on both sides until brown and crispy.
8. Drain on metal rack and serve hot. Very nice eaten dipped with sweet chili sauce.

30 comments:

  1. That will make a hearty breakfast with yogurt ! It’s healthy !

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    Replies
    1. Wah, with yogurt! Sounds interesting :)

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  2. from your description they sound so delicious! the headache is what to do with the oil after the frying.

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    Replies
    1. There was not much oil left as I used the shallow frying method.

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    2. Good. Shallow frying is supposed to be healthier. Just need to wipe the wok down to remove the oil and wash it, easy peasy.

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  3. I see you really love your corn and vegetable fritters. I do too but I'm still scarred from my previous experience of frying corn fritters at home when the corn popped and splattered oil all over my kitchen! >_< Yes, yes, I totally understand the 'association' with regards to the jalapenos coz I love the green chillies in the vadai too :)

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    Replies
    1. I am still mystified by your experience!

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  4. Tomorrow weekend, I am coming over...

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    Replies
    1. hee..hee... I waited but you didn't show up :D

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  5. Another tasty fritters from you. So sinful.

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  6. I wonder if I could make these without the flour.

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    Replies
    1. You need flour, perhaps can try other types of flour.

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  7. they look like vadai...make me launua only

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    Replies
    1. I love vadai maybe one day can try making it.

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  8. Yummy! I will try to make these fritters for the next small group gathering!

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  9. I really thought you made vadai which I love so much. They look alike but taste wise must be different. Next Thaipusam you can set up a stall at Batu Caves to see this fritters. You wear a shocking pink saree and I wear a starched dhoti. We will make a good roaring business.

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    Replies
    1. Aiyoyo...I don't fancy standing in the hot sun frying fritters!

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  10. Your fritters looks extremely delicious!

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  11. I can smell the aroma from sg lol

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  12. Jalapenos? First time this auntie heard of this.. so malu-ing.. and these reminded me of the fritters I used to make when my kids were small... add in corn, dried prawns, eggs and mix them with flour... :)

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    Replies
    1. Jalapenos are Mexican green chilies :)

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  13. Phong Hong, here in the U.S. our fritters consist of little round nuggets, and as for the corn fritters, the same and somewhat boring, but I adore your crispy, crunchy, and with a 'kick' adding jalapeno peppers and a cute disk shape to them. Yumm!

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    Replies
    1. Hi Elisabeth! I am incapable of making anything small, hence these big disk shape fritters. LOL!

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  14. jalapenos nih sama macam kuih vadeh pula

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