Corn Fritters (Okpa)

Instructions

1. 1Finely chop the 1/2 small onion and the 1/4 small scotch bonnet pepper into very small pieces, approximately 0.3175 cm (0.3 cm).
2. 2In a medium bowl, combine the 1 cup corn flour, the finely chopped 1/2 small onion, the finely chopped 1/4 small scotch bonnet pepper, and the 1/2 tsp salt. Add the 1/4 cup palm oil to these ingredients.
3. 3Gradually add the 1 cup water to the bowl, mixing continuously with a whisk or spoon until the batter is smooth and lump-free. The batter should be thick but still pourable.
4. 4Place a 25.4 cm non-stick frying pan over medium heat. Add a small amount of the 1/4 cup palm oil to lightly coat the bottom of the pan, then heat the pan to 175°C.
5. 5Once the pan is hot, carefully spoon about 2 tablespoons of the batter for each fritter into the pan, ensuring not to overcrowd it. Cook the fritters for 3 to 4 minutes on the first side, until their edges appear set and the bottom is golden brown.
6. 6Carefully flip each fritter and cook for another 3 to 4 minutes on the second side, until both sides are golden brown and the fritter is cooked through.
7. 7Remove the cooked fritters from the pan and place them on a plate lined with paper towels to absorb any excess oil. If cooking in batches, add a small amount of the 1/4 cup palm oil to the pan before adding more batter, and repeat the cooking process until all batter is used.
8. 8Serve the corn fritters hot.

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