- 2 cups (500 mL) flour
- 2 tsp. (10 mL) curry powder
- 1 Tbsp. (15 mL) baking powder
- 1 Tbsp. (15 mL) ginger paste or fresh chopped ginger
- 1 1/4 cup (300 mL) cold water or bouillon
- 2 scallions, minced
- 1 cup (250 mL) fresh or canned kernel corn
- Salt and pepper to taste
- Vegetable oil for frying
In a bowl, mix flour, curry powder, baking powder, ginger, salt and pepper.
Add water or bouillon and mix well.
Add scallions, corn and let stand 1 hour.
Heat frying oil and spoon in fritters.
When fritters are well-browned, remove and drain on a paper towel. Serve as appetizers.
SuggestionCrisp sweet corn is also good off the cob: in soups, chowders, fritters, casseroles, stews, relishes, etc. Choose corn with smooth, bright green husks with pale blond silk. The kernels should be creamy yellow, smooth, plump and slightly milky when pressed. To keep corn sweet tasting, store immediately after purchase in its husk, in the vegetable drawer or a plastic bag in the refrigerator. Use within 2 days. Cooking corn- Sauté the kernels in some butter.- After removing the husk and silk: brush with plain or seasoned butter, wrap in aluminium foil and twist both ends.- Bake about 40 minutes at 375ºF (190ºC) or grill 20 to 25 minutes at 8 cm (3") from the coals on the barbecue.- Immerse in unsalted boiling water, cover, bring to a boil, reduce, simmer 3 to 4 minutes for small cobs and 5 to 7 minutes for large, drain.
* We recommend Selection and Irresistibles products.
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