Equipment
Ingredients
Main
- 600 g flour
- 15 g baking powder
- 7½ g salt
- 6 g white pepper, freshly ground
- 8 egg, separated
- 950 ml milk
- 475 g corn kernels, frozen or canned
- 1 red pepper, diced
- 4 scallions, diced
- 950 ml vegetable oil, for deep frying
- pepper jelly, optional
Nutrition (per serving)
Method
Whisk the flour, baking powder, salt, and white pepper together in a large mixing bowl until combined.
Add the egg yolks to the dry ingredients and stir until the mixture is well incorporated.
Pour the milk into the bowl gradually, stirring constantly to form a smooth, lump-free batter.
Fold the corn kernels, diced red pepper, and diced scallions into the batter using a spatula.
Beat the egg whites in a separate small bowl until they reach soft peaks.
Gently fold the whipped egg whites into the main batter, taking care not to deflate the air bubbles.
Heat the vegetable oil in a deep frying pan or pot until it reaches 175°C (350°F).
Drop teaspoonfuls of batter into the hot oil in batches. Fry for 3 minutes per side until the fritters are golden brown.
Transfer the fritters to paper towels to drain. Serve immediately with optional pepper jelly.
Chef's Notes
- Ensure the corn is well-drained if using canned varieties to prevent thinning the batter.
- Maintain consistent oil temperature to ensure the centers cook through before the exterior burns.
Storage
Refrigerator: 72 hours — Store in an airtight container. Reheat in an oven or air fryer to restore crispness.
Freezer: 2 months — Freeze in a single layer before transferring to a bag.
Reheating: Reheat at 180°C (350°F) for 5-8 minutes until crisp.
