Banh Bap Chien (Sweet Corn Fritters), Sweetened with Monk Fruit
Sweets and drinksFried CakesVietnamAbout 25 minutes
Banh bap chien takes only 25 minutes and comes out golden and crisp with the corn kernels still juicy. The difficult part is spreading them out, since a thick fritter stays raw with wet batter in the middle.
The batter has to coat every kernel for the fritter to hold together as one piece. Fry over medium heat and turn once so both sides crisp evenly. Spoon each portion into the hot oil and spread it thin into a round.
This batch weighs about 490g, at roughly 300 calories per 100g.
Method
Strip the kernels from 1 sweet corn, rinse them and drain.
Mix kOBE Monk Fruit Blend with unsweetened oat milk in a ratio of 47 parts blend to 53 parts milk, and measure out 2 tablespoons of the mixture.
Put the corn kernels in a bowl with 100g of all purpose flour, the 2 tablespoons of the mixture and 2 teaspoons of kOBE Monk Fruit Blend, and mix until every kernel is coated.
Set a pan on the stove and heat 100ml of cooking oil.
Spoon portions of the corn mixture into the pan, spread each one thin into a round and fry over medium heat.
Turn them so both sides are golden and crisp, then lift them onto kitchen paper.
Tips
Choose corn with fresh green husks, silk that is not withered, and plump, evenly golden kernels.
The kOBE Monk Fruit Blend and oat milk mixture stays loose, so 15 minutes in the fridge thickens it before it goes into the batter.
Spreading the fritters really thin lets the middle cook through and crisp evenly.
Medium heat is right, since too high a flame burns the surface while the batter inside is still raw.
Lifting them straight onto kitchen paper keeps them from going limp.
Use just enough batter to coat the kernels, because too much leaves the fritter thick and doughy.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.