Pick through the beans and discard any debris.In a large pot over medium heat, add the beans, water, hogao, beef bouillon, carrots and pork ribs. Slightly cover and simmer for 1 ½ hour.
Heat oil to 325 degrees F.
Place the corn in a food processor and process for about 2 minutes.In a medium bowl, combine corn meal, baking powder, sugar, corn, butter, milk, egg, salt and pepper. Stirring well.
Pour oil to a depth of 2 inches in a skillet. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once.
Drain on paper towels. Set aside.To serve: Ladle the soup in a bowl. Arrange the fritters in the center of the soup.
