Corn and Dulse Fritters
Corn and Dulse Fritters
Ingredients
- 1/2 cup (75 g) unbleached all-purpose flour
- 1/4 tasse) cup (30 g) pre-cooked corn flour (masa harina) (see note)
- 1 tsp baking powder
- 1 tsp red pepper flakes
- 1 tsp salt
- 2 eggs
- 1/4 cup (60 ml) water
- 1 1/2 cups (225 g) frozen corn kernels, thawed
- 1 cup (180 g) potato, peeled and grated
- 1 onion, chopped
- 2 green onions, chopped
- 2 tbsp dulse flakes (see note)
- 1 lemon, cut into wedges
- Vegetable oil, for frying
Instructions
- Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with a wire rack or paper towels. Preheat the oven to 200°F (95°C).
- In a bowl, combine both types of flour with the baking powder, red pepper flakes and salt.
- Add the eggs and water to the bowl. Mix until smooth. Add the corn, potato, onion, green onions and dulse flakes. Mix well.
- Using a 1-tbsp (15 ml) ice cream scoop, carefully place 8 to 10 balls of batter in the hot oil. Watch out for splattering. Cook for 4 minutes or until the fritters are nicely golden, turning them over halfway through cooking. Drain on the baking sheet. Season with salt. Keep warm in the oven while you fry the remaining fritters.
- Serve the fritters while still hot with the lemon wedges.
Corn and Dulse Fritters