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Bajan Corn Fritters
Crispy on the outside and tender on the inside, these Bajan corn fritters are a delightful snack or appetizer, perfect for any time of day. They are a simple yet flavorful way to enjoy corn, enhanced with local seasonings.
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- 2 12-ounce cans Sweet corn kernels(drained)
- 1 cup All-purpose flour
- 1 tsp Baking powder
- 1/2 small Scotch bonnet pepper(finely chopped, seeds removed for less heat)
- 1/4 cup Onion(finely chopped)
- 2-3 stalks Scallions(chopped)
- 2 tbsp Fresh parsley(chopped)
- 1 large Egg(whisked)
- 2-4 tbsp Water(as needed to form batter)
- 1/2 tsp Salt(or to taste)
- 1/4 tsp Black pepper(or to taste)
- for frying Vegetable oil
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- 1
In a medium mixing bowl, combine the drained corn kernels, all-purpose flour, baking powder, chopped scotch bonnet pepper, chopped onion, chopped scallions, and chopped parsley.
- 2
In a separate small bowl, whisk the egg with 2 tablespoons of water, salt, and black pepper.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Add more water, a tablespoon at a time, if needed to reach a thick, spoonable batter consistency. Do not overmix.
- 4
Heat about 1-2 inches of vegetable oil in a heavy-bottomed skillet or pot over medium heat until shimmering (around 350°F or 175°C).
- 5
Carefully drop rounded tablespoons of the batter into the hot oil, being careful not to overcrowd the pan. Fry in batches.
- 6
Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to remove the fritters from the oil and drain them on a plate lined with paper towels.
- 7
Serve hot as a snack or appetizer.
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- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âEnsure the oil is at the correct temperature before frying to prevent greasy fritters.
- âDo not overcrowd the pan, as this will lower the oil temperature and result in soggy fritters.
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- Add a pinch of curry powder or allspice to the batter for extra flavor.
- Serve with a side of Bajan pepper sauce or a sweet chili dip.