It's All About Corn Dishes (Fritters & Soup)! – Easy Peasy Cooking How-To
Hello, foodie friends!
On Sunday, I was craving corn, so I got an idea: why not make two dishes with corn as the main ingredient? I decided to make corn fritters and clear spinach and corn soup. Both were so easy to prepare!
My husband helped me, too.
Now, I'd like to share everything with you, from the ingredients and step-by-step instructions to how the dishes tasted when we finally enjoyed them for lunch.
Let's check them out!
Ingredients:
🌽 For the Corn Fritters
100 grams of Kobe Bakwan Kress coating mix
1 egg
100 ml of water
125 grams of shelled corn
Cooking oil for frying
🥬 For the Clear Spinach and Corn Soup
400 grams of hydroponic spinach
500 grams of corn (2 corn cobs, each cut into 3–4 pieces and boiled beforehand)
3 pieces of fingerroot (temu kunci), each cut into 4–5 pieces
3 red shallots, chopped
2 cloves of garlic, chopped
1 teaspoon of salt
4 teaspoons of sugar
A little mushroom bouillon
Approximately 400 ml of water
Step-by-Step Instructions:
🌽 1. Making the Corn Fritters
First, I cracked an egg into a bowl and beat it with a fork. Then, I added 100 grams of Kobe Bakwan Kress coating mix and mixed them together. Next, I poured in the water and stirred everything until the batter was smooth. Finally, I added the shelled corn and mixed it well. The batter had a thick, slightly runny consistency.
Here's the coating mix I used.
After preparing the batter, I heated the cooking oil in my wok. Once the oil was hot enough, I carefully spooned some batter into it to make the fritters. I waited until the bottom was cooked and golden before flipping each fritter to cook the other side. Since my wok is quite small, I fried them in three batches.
✨ Voila! The Corn Fritters Are Ready!
After frying, I placed the fritters on a plate lined with absorbent paper to remove the excess oil. Then, I transferred them to another plate.
Look at that golden color! They already looked so tempting. 😋
🥬 2. Making the Clear Spinach and Corn Soup
Now, let's make the soup!
First, I poured the water into a pot and brought it to a boil. Then, I added the chopped shallots, garlic, and fingerroot (temu kunci) to give the soup its aroma. Next, I added the spinach and let it cook in the broth.
After that, I seasoned the soup with salt, sugar, and a little mushroom bouillon. Finally, I added the corn that I had boiled beforehand.
And that's it! Such a simple way to make a fresh and tasty vegetable soup.
🍲 The Soup Is Ready, Too!
The soup was ready to serve! I love how the bright yellow corn looks together with the fresh green spinach. It looks simple but appetizing, doesn't it?
Our Lunch Time!
Of course, we didn't eat only corn fritters and soup. We also fried some tempeh and tofu and prepared chili paste mixed with sweet soy sauce as a companion.
Here's our lunch!
We really enjoyed our homemade dishes!
The corn fritters were crispy on the outside, with a savory and slightly sweet flavor. And look at all that corn inside! 🌽 Every bite was full of corn, which made the fritters even more delicious.
The soup was tasty, too, with a lovely balance of sweet and savory flavors. It was light and refreshing, making it a great companion to the fried dishes.
It was a simple homemade lunch, but we enjoyed it so much!
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All of the pictures were taken with Samsung A52 5G android phone.