Tuesday, September 20, 2011
Corn fritters with fresh tomato sauce
But enough about the weather. Let's talk about food, shall we?
I had toyed with the idea of making corn fritters for a while, but for some reason I never got around to actually make them. Something would always come up and I'd cook something else, postponing the fritters indfinitely. I mean, between cookbooks, cooking magazines and blogs, how on earth is one supposed to try all the delicious recipes one finds? Seriously, how do you guys deal with this recipe overload?
Anyway, I finally made the fritters... and now I wish I had made them earlier on because they are de-li-cious! Also, they are very easy and quick to make, so I definitely suggest you try them as well.
CORN FRITTERS WITH FRESH TOMATO SAUCE
1 large can of corn (or you can use fresh, if you have it)
1 garlic clove, minced
1 red chili pepper, minced
2 scallions, finely chopped
A bunch of basil, chopped
1 tablespoon soy sauce
1 cup flour
2 eggs, beaten
4 tablespoons of water
Salt and pepper
Salt and pepper
Fresh basil, torn into pieces
To make sauce, cube tomatoes, slice scallion, mix together with fresh basil and season with salt and pepper.
To make fritters, place corn in a large bowl. Add garlic, basil, scallions, chili pepper, soy sauce, flour, eggs and water. Mix well.
Heat some oil in a large skillet. Spoon batter into skillet, one tablespoon at the time, then, using a wooden spoon flatten the batter and make the fritter as round as possible. Cook for two minutes, then carefully flip and cook on the other side for two minutes. Repeat with remaining batter. Serve with tomato sauce.