Groovy Island Girl: Savoury Corn Fritters

When i was mixing this batter it reminded me of a local malay dish called cucur and another called jemput jemput - they are pretty much the same thing i think. Except for cucur & jemput jemput they are deep fried in oil whereas these fritters are fried in shallow oil .. Cucur is made from flour and prawns are added into it and they usually savory dishes. Jemput jemput to my understanding is a sweeter version and mashed up bananas, sugar , eggs and flour are used in the recipe. Either way they are both equally yummy …

Anyways its another cooking day for me - its Friday last day of the school holidays, a very warm day though it rained for a mere 10 mins or less.. Anyways i went to the market today to get some things and i found the cutest eggplants ever ... i felt like i was hermit cause it really got my attention. I had to buy some only cause they were so cute .. I have seen long eggplants, then theres the little green ones and then of course the wide ones but in my time of marketing never have i seen such cute little ones like these .......

Back to the recipe of savoury corn fritters. I followed the recipe to the tee except for 3 extra ingdredients - i changed the chive to white onions or scallions are they are know in this part of the world, i added cumin seeds and cayenne pepper to give that heat. I made a big batch and i wasnt too happy with the finished product cause it was not spicy enough so i think tomorrow i will add in diced fresh chillies to give it more spice ... As for the dip i think i would settle for the good old chilllie sauce or tabasco sauce .. I mean the sauce taste nice but i would rather save me the trouble but anyways here is the recipe for 'Savoury Corn Fritters'. This recipe makes about 20 fritters again it all depends on you ...

Savoury Corn Fritters
Ingredients :-
1 ¼ cups flour
1 ½ tsp baking powder
½ tsp ground coriander (I doubled this)
¼ tsp ground cumin (I doubled this)
1 tsp ground chili powder or cayenne pepper
130gms corn kernels
130g creamed corn
½ cup milk
2 eggs lightly beaten
2 tbsp chives ( I used scallions instead)
2 tsp cumin seeds
2-3 diced fresh chili peppers

Dipping Sauce:
1 tbsp brown vinegar
3 tsp soft brown sugar
1 tsp chilli sauce
1 tbsp chopped chives ( I used scallions)
½ tsp soy sauce

Directions :-
1. Sift the flour, baking powder, ground coriander, cumin and chili powder into
a medium bowl. Make a well in the centre.
2. Add corn kernels, creamed corn, milk ,eggs, scallions, cumin seeds salt &
pepper all at once. Stir until ingredients are combined and mixture is free of
lumps.
3. Heat oil in a large non stick skillet. Drop heaped tablespoons of mixture
about 2 cm apart & flatten slightly. Cook over medium high heat 2 mins or
until underside is golden. Turn over and fry other side. Remove and drain on
paper towels.

To Make Dipping sauce..
- heat brown vinegar,sugar,chillie sauce and scallions in a small pan for 1-2 mins until heated through and sugar is dissolved. Serve.