with Garlic Aïoli

Corn is a major staple of the African diet; likewise, fritters are ubiquitous. So nothing could remind me more of home than these crispy nuggets. By using a light oil for frying and by draining them properly, you guarantee they will turn out light and ever­-­so­-­tasty. The teaspoon­-­size dollops of dough, when placed in the hot oil, will expand and become quite light and fluffy due to the addition of baking powder. Although the recipe has been simplified and adapted, and is made from Cream of Wheat rather than cornmeal, these fritters replicate the corn flavor as I remember it extremely well.

Ingredients

• 2 cups (2 servings) Cream of Wheat (or other hot wheat cereal)
• 2 cups cake ­flour
• 2 teaspoons baking ­powder
• 2 cups grated Cheddar cheese (about 1/2 pound)
• 2 eggs, ­beaten
• 1 tablespoon powdered chicken ­bouillon
• 1 tablespoon fine salt, plus more to ­taste
• 1/4 teaspoon chili powder
• Vegetable oil, to fill your pot halfway
• 1 recipe garlic aïoli

Instructions

1. Prepare the Cream of Wheat according to the instructions on the box. Set aside and allow to ­cool.

2. In a large bowl, combine the flour, baking powder, cheese, eggs, the powdered bouillon, half the salt, the chili powder, and the Cream of Wheat; mix well to form a fairly smooth batter. If necessary, add a small amount of milk to thin ­it.

3. Fill a cast­-­iron pot, wok, or other deep­-­frying pan halfway to the top with vegetable oil. Place the pot over medium­-­high heat until the oil reaches a temperature of 375 F. When the oil is ready, use a teaspoon to scoop dollops of batter about 1 inch in diameter out of the bowl. Using a slotted spoon, carefully slide them into the hot oil, one by one, and fry them until they are golden brown and floating, about 2 minutes. Turn the fritters often in order to brown them evenly. Remove them to a platter lined with paper towel to drain. Sprinkle with the remaining salt and the chili powder while they’re still hot, and serve with Garlic Aïoli for dipping. Alternatively, fry them in advance, set aside at room temperature after draining, and reheat in the microwave on high for 25 to 40 seconds, or in a preheated 350 F. oven for 5 to 10 ­minutes.

Other Fried Appetizer Recipes

Corn-And-Crab Fritters
Crispy Pork Won Tons
Freshly Fried Tortilla Chips
Fried Bananas
Plantain Chips
Pumpkin Fritters
Samoosas

Tip

Deep Frying Oil Temperature