Cucur Jagung ( Corn Fritters)

It is very dull and gloomy in Kuala Lumpur at the moment. It has been raining nearly every day that the clothes do not seem to dry. In fact they are more frequently soaked that I have to rinse and spin them again before leaving them on the clothes line again.

On rainy days eating corn or banana fritters come to mind. Since I am alone at home,I can only cook in cyberspace. I do not fancy eating anything fried at the moment after the work- out we had this morning on Zayye's insistence.

Making corn fritters is easy enough. Even Ikmal can make it as it is among his favorite food.


Ingredients:

500g wheat flour
150 g sweet corn, grated from the cob
50g shrimps,shelled
2 eggs, beaten
5 red chillies, 3 onions (finely sliced)
1 sprig spring onions (daun bawang) or chives (daun kucai) cut into 2.5 cm long
a handful of bean sprouts (taugeh)
a pinch of turmeric powder
5g salt

300 ml water

some cooking oil for deep frying

Method:

Mix all the ingredients in red font in a large bowl. Add in water and mix thoroughly. If the mixture is uneven and there is flour yet unmixed, the batter may explode while frying and your face may end up like the wrinkled cucur.

Heat up oil in a kuali or wok. (Deep frying in an electric fryer is a safe option if you have a fryer).
You can use a spoon to transfer the fritters from the batter to the frying pan. Or you can use your fingers to scoop and shape the batter into a small ball using your thumb, fore finger and middle finger. Use your thumb to drop the fritter into the oil gently. If your drop as a rate of 5 miles per hour you may splash your pretty face. So do it gently....one at a time.

Use a ladle to turn the fritters as they cook and turn brown. Then you can strain the oil and serve the corn fritters hot.

I love to eat them slightly salty or with peanut sauce (as in satay sauce)