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Friday, April 7, 2017

CORN AND SAUSAGE FRITTERS

Corn and sausage fritters, actually it is similar to the Cucur Udang [Malaysian snack 'Prawn Fritters'] but this one is without prawns.  Here, corn kernels and Chinese sausage [lap cheong] are the main ingredients.  
These can be eaten on its own or serve with either a sweet chilli sauce or perhaps mayonnaise for evening tea snacks or as an appetiser.  Reminds me of the cucur sold at Malay stalls or during tea time at school functions or at seminars.  Really can't remember when was the last time I had this kind of fritters. Anyway, this one has more 'liao' and should be good, lol.

This is one of my favourite snacks but has been avoiding making them unless there are kids around to help me finish them.  It can be quite addictive and sure good to go with a cup of tea.  The texture is firm, corn kernels are crunchy and sweet, while the Chinese sausage contributes the flavour.

Recipe adapted from Yum Yum Magazine No. 103 with slight modifications
Ingredients
300 gm plain flour 
300 ml water + 50 ml
150 gm canned corn kernels
1 pair of Chinese sausage [lap cheong] - diced
3 stalks spring onion - chopped
Seasoning
1 tsp salt
1/2 tsp pepper
1 tsp sesame oil
enough oil for deep frying
  1. Combine all the ingredients in a mixing bowl.
  2. Add in seasoning and mix well.
  3. Heat up oil in a wok or a sauce pan, drop in tablespoonful of mixture and deep fry until golden brown.
  4. Dish up and drained on kitchen paper.
  5. Serve immediately with sweet chilli sauce or mayonnaise.
    This post is linked to Cookbook Countdown Event #16 hosted by Joyce of Kitchen Flavours and Emily of Emily's Cooking [Makan2] Foray

    4 comments:

    Annie's Journal said...

    A wonderful and easy to go for snack this weekend...I'm sure my family would love this. Thank you for this inspiration:) Wishing you a happy weekend!

    Phong Hong said...

    Kimmy, this is good! I love fritters. Cannot stop eating for sure hah..hah... Good with my favorite sweet chili sauce :)

    Kimmy said...

    Hi Annie, this portion makes quite a number. I fried in two batches, one served for afternoon snack. They were good.

    Kimmy said...

    Hi Phong Hong, this is a rather traditional type of cucur as the texture is chewy but nice to bite. My hubby prefers the crispy type but crispy type is not cucur. I ate quite a number at one go for afternoon snack.

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