Corn Fritters Recipe (Pyaungbu kyaw)

Corn kernels: These can be fresh or canned, providing the sweet and juicy base for the fritters.

All-purpose flour: This is the main dry ingredient that gives structure to the fritters.

Baking powder: Helps the fritters rise and become fluffy.

Salt: Enhances the overall flavor of the fritters.

Milk: Adds moisture and helps bind the ingredients together.

Egg: Acts as a binder and adds richness to the batter.

Green onions: Adds a fresh, mild onion flavor and a pop of color.

Black pepper: Adds a hint of spice and depth to the flavor.

Vegetable oil: Used for frying the fritters to a golden brown.

When mixing the batter, ensure that the flour is fully incorporated with the milk and egg to avoid lumps. This will create a smoother consistency, resulting in fritters that are evenly cooked and have a better texture.

• fresh or canned corn kernels - Substitute with frozen corn kernels: Frozen corn kernels are a convenient alternative and provide a similar texture and flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and increases the nutritional value.

• baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can create a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in most recipes.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a vegan alternative that helps bind the ingredients.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without the black specks.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and works well for frying with a slightly different flavor profile.

• Allow the corn fritters to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make them soggy.

• For short-term storage, place the fritters in an airtight container, separating layers with parchment paper to avoid sticking. Store in the refrigerator for up to 3 days.

• To freeze, arrange the cooled fritters in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the fritters are frozen solid.

• Once frozen, transfer the fritters to a resealable freezer bag or an airtight container. Label with the date and store in the freezer for up to 2 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Arrange the frozen fritters on a baking sheet and bake for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat with a small amount of vegetable oil until warmed and crispy.

• For a quicker option, reheat the fritters in the microwave on a microwave-safe plate. Cover with a damp paper towel and heat in 30-second intervals until warmed through. Note that this method may not retain the fritters' crispiness as well as oven or skillet reheating.

• Enjoy your corn fritters with your favorite dipping sauce or alongside a fresh salad for a delightful meal or snack.

• Oven Method: Preheat your oven to 350°F (175°C). Place the corn fritters on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and crispy. This method helps maintain the fritters' crispiness.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the corn fritters in the skillet and cook for 2-3 minutes on each side, or until they are warmed through and crispy. This method is quick and keeps the fritters from becoming soggy.

• Microwave Method: Place the corn fritters on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 30-60 seconds, or until heated through. Note that this method may not keep the fritters as crispy as the other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the corn fritters in a single layer in the air fryer basket. Cook for 3-5 minutes, or until they are heated through and crispy. This method is great for retaining the fritters' crunchiness.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Measuring cups: Used to measure out the correct amount of flour, milk, and corn kernels.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, salt, and black pepper.

• Whisk: Used to beat the egg and mix the wet ingredients into the dry ingredients until smooth.

• Chopping board: A surface used to chop the green onions.

• Knife: Used to chop the green onions finely.

• Frying pan: Used to cook the fritters in hot oil.

• Spatula: Used to flip the fritters to ensure they are golden brown on both sides.

• Paper towels: Used to drain the excess oil from the fritters after frying.

• Spoon: Used to spoon the batter into the frying pan to form small fritters.

Use canned corn: Save time by using canned corn instead of fresh. It’s pre-cooked and ready to mix in.

Pre-mix dry ingredients: Combine flour, baking powder, and salt ahead of time and store in an airtight container.

Chop green onions in advance: Prepare and store chopped green onions in the fridge to quickly add to the batter.

Use a non-stick pan: A non-stick pan heats evenly and reduces the need for extra oil, making frying faster and cleaner.

Batch frying: Cook multiple fritters at once to reduce overall cooking time.