Kenyan-style Corn Fritters

Ingredients

In this Kenyan adaptation, the traditional American hot water cornbread is transformed into Kenyan-style Corn Fritters by incorporating Kenyan spices such as cumin, coriander, and turmeric. The addition of onions, garlic, and chili peppers adds a distinct Kenyan flavor profile, giving the fritters a delightful kick. The fritters are also pan-fried instead of being baked, resulting in a crispy exterior that is characteristic of Kenyan street food. We alse have the original recipe for Hot Water Corn Bread, so you can check it out.

• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small chili pepper, finely chopped 1 small chili pepper, finely chopped
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 33g, 3g
• Protein: 4g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, all-purpose flour, baking powder, cumin, coriander, turmeric, salt, and black pepper.
2. 2.
   Add the water and milk to the dry ingredients and mix until well combined.
3. 3.
   Stir in the chopped onion, minced garlic, and chili pepper.
4. 4.
   Heat vegetable oil in a frying pan over medium heat.
5. 5.
   Drop spoonfuls of the cornmeal batter into the hot oil and flatten slightly with the back of the spoon.
6. 6.
   Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
7. 7.
   Remove the fritters from the pan and drain on a paper towel-lined plate.
8. 8.
   Serve the Kenyan-style Corn Fritters hot as a snack or as a side dish with your favorite Kenyan meal.

Treat your ingredients with care...

• Cornmeal — Use fine or medium-grind cornmeal for the best texture in the fritters.
• Chili pepper — Adjust the amount of chili pepper according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For extra flavor, you can add chopped fresh herbs such as cilantro or parsley to the batter.
• Serve the fritters with a side of spicy tomato chutney or a cooling yogurt dip.
• If you prefer a softer texture, you can add a little more water or milk to the batter.
• Experiment with different spices to customize the flavor of the fritters to your liking.
• Leftover fritters can be reheated in a toaster oven or oven to regain their crispiness.

Serving advice

Serve the Kenyan-style Corn Fritters as a snack with a side of spicy tomato chutney or as a delicious accompaniment to a Kenyan main course. They are best enjoyed hot and crispy.

Presentation advice

Arrange the Kenyan-style Corn Fritters on a platter, garnished with fresh herbs such as cilantro or parsley. Serve them alongside a bowl of spicy tomato chutney for dipping.