It is corn season again and it always reminds me of roasted corn enjoyed in Nigeria with Ube (local pear) or coconut. The roasted corn is usually sold in the streets and roadsides by hawkers putting up roasting equipment and getting the corns roasted on demand, with some already done for those that cannot wait out the roasting time. As it is bought, it is eaten and enjoyed straightaway without any formality or decorum. You see people walking on the road or in their cars gnawing away on this delicacy, like a piece of mouth instrument…hence another name for roasted corn is ‘mouth organ’.
Well, apart from ‘mouth organ’, fresh corn can also be used in a variety of dishes. You can add it to beans or ukwa (breadfruit) porridge, make corn puddings and cakes, use it in fried rice and salads in place of the canned sweetcorn and also add to sauces or soups. So, you can make chicken and sweetcorn soup for the kids rather than pepper soup, as corn is another good source of dietary fiber and rich in antioxidants and vitamins.
I am making fritters with fresh corn and you can make it too for your family. You just need eggs, breadcrumbs (click here to make yours), your choice of seasoning and any other ingredient of your choice. I made two batches using flaked fish and spring onions in one batch and scent leaves (nchuanwu, efirin, basil) in the other. Fry in a little oil and you will have the kids eating out of your pan.
Fresh Corn Fritters Recipe
- 2 ears of big fresh corn cobs
- 2 eggs
- Flaked Mackerel fish (optional)
- 2 tablespoons of breadcrumbs
- 1 or 2 spring onions or a few leaves of scent leaves
- Seasoning cube
- Salt and pepper to taste
- Oil or butter for frying
- Remove the corn kernels from the cobs with a knife. Just hold the cob vertically and with your knife, cut from top to down. Blend the corn coarsely, so it shouldn’t be smooth and you will still see some corn particles.
- Put the corn in a bowl and add all the ingredients except the egg. Whisk egg in a bowl, pour into the corn mix and stir together. You can add a little liquid (milk or water) if your mixture is too thick but it should not be watery.
- Put a little oil or butter in a pan on medium low heat and fry batter in small flat batches. Flip to fry the other side until they are golden brown and done.
- Serve warm.
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