This recipe is from The Democratic Republic of Congo. I am presenting the recipe as it appears in the cookbook, Share, edited by Alison Oakervee, however, will note how I adjusted the recipe. Makes 16-20 fritters, or more.

Ingredients:

1 cup all purpose flour

2 teaspoons baking powder

pinch of paprika

2 eggs

1 cup milk (half milk, half water or 1 cup of water, instead)

1 1/2 cups corn kernels (fresh or frozen)

1/2 cup thinly sliced scallions

1/2 cup chopped parsley, cilantro, or baby spinach (optional)

salt and pepper (scant 1/2 teaspoon salt)

Vegetable oil for frying

Directions:

Place flour in a large bowl with baking powder and seasonings. Stir to combine.

Beat together the wet ingredients, then gradually add to the dry to make a batter. Stir in corn, scallions, and chopped herbs, if using.

In a frying pan, heat 1/4 inch of vegetable oil, then drop heaping spoonfuls of batter into the pan in batches. Cook 2-3 minutes per side until browned. Drain on paper towels and serve hot.

Jamaican Salt Fish Fritters

Ingredients:

• 6 ounces dried salted cod fish 
• cold water to cover
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 2 teaspoons black pepper
• 1/2 cup cold water
• 1 large tomato chopped (optional)
• 2 green onions chopped (double this if not using tomato)
• vegetable oil for frying

Directions:

Soak the cod in cold water overnight to rehydrate it and remove excess salt. You may have to rinse several times.

Remove any bones and skin. Flake and shred the fish into small pieces and set aside.

Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes (if using), green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.

Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.