A good friend of mine gave me some fresh sweet corns not long ago, and it reminds me of the good old times where I used to plant corns behind my house when I was a little girl.
Corns are practically easy to plant and they grow very fast. It usually takes only 2 weeks for the plant to be fully grown and the corns would be ready for plucking.
I could still remember the sound of the plants growing back then. It would sound ‘prakk prakkk prakk’ at night, and the next day when I inspect on it, it would be much taller than the day before.
I used to harvest corns from the backyard when it’s ready for harvesting, and I would usually roast the corns on the spot to enjoy it with some cheeky rascals my age. The corns would be plentiful, and my mum would often boil it, make soup out of it or make fritters out of it.
I’ve made some soup out of the sweet corns given to me by my friend for dinner and some fritters out of it for tea time, and it’s a hit with my family, and I thought I’d share the recipe with you guys.
It’s pretty simple, really, and if I can make it, you can too. It’s a frugal food, and like many frugal foods, corn fritters or locally known as cucur jagung doesn’t need elaborated or expensive ingredients. Everyone can afford it.
Ingredients:
1 sweet corn
250 gram of flour
Salt
Water
Anchovies/shrimps (optional)
Cooking oil
First, cut out the corn from the cob. Then, toss it into a bowl along with flour and some water and mix til it became a smooth batter. Toss in some anchovies or dried shrimps if you prefer.
Add salt to taste, and deep fry it til golden. Serve while it’s hot. Goes well with chilli sauce, tomato sauce as well as peanuts sauce(kuah kacang).
Preparation time: 15 minutes
Cleffairy: Allow yourself the simple pleasure of life, for simple pleasure could bring joy that money cannot buy. Thank you my friend, for the sweet corns. It brings back good memories to my clotted brain.
