Thu | Feb 11, 2016

Loving those corn fritters

Published:Thursday | August 16, 2012 | 12:00 AM

Isabella Hoesch, Gleaner Intern

Since my arrival in Jamaica, I have eaten various dishes that I didn't know before. Besides the 'birds' I tried and did not like, I enjoyed all of them and I really love the island's fruits.

But what I liked most were the corn fritters I had for lunch a few Sundays ago while watching the Olympic Games men's 100-metre race at a friend's house in Paradise, along the south coast, cheering for Bolt, Blake and Powell.

The people I was with ate the corn fritters with chicken and a spicy sauce. I prefer having it with apple purée, honey or jam as they remind me of pancakes. Somehow, they also remind me of the German dish Reiberdatschi which looks like corn fritters, but is made with potatoes. You can have them with either eggs or with apple purée. They are really good, but I do absolutely prefer the corn fritters. I'll definitely take the recipe with me back to Germany when I am leaving this beautiful country.

Recipe for Corn Fritters


3 cups oil for frying

1 cup sifted all-purpose flour

1tsp baking powder

1/2tsp salt

1/4tsp white sugar

1 egg, lightly beaten

1/2 cup milk

1tbs shortening, melted

1 12-ounce can whole kernel corn, drained


1. Heat oil in a heavy pot or deep fryer to 365 F (185 C).

2. In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.

3. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.Source: