Indonesian Corn Fritters

Name: Indonesian Corn Fritters
Total time: 40 min
Ingredients: 1/3 cup Thai sweet chili sauce; 1/3 cup Bango or other kecap manis; 4 ears of corn, kernels cut from cob, or one 15 1/4 ounce can of corn, drained; 2 cloves garlic, minced; 1 tablespoon red bell pepper, julienned into pieces 1/2 inch long, and 1/8 inch wide; 1/2 teaspoon ground nutmeg; 1/2 teaspoon freshly ground black pepper; 1 large egg; 1/2 teaspoon sugar; 2 tablespoons corn starch; 2 tablespoons rice flour; 1 tablespoon finely chopped shallot; Salt; Vegetable oil

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Total: 40 minutes

Servings: 4

Cost: $12.51 /serving

Author : Elaine Louie

corn vegetarian

Instructions

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Step 1

For the sauce: In a small bowl, combine sweet chili sauce and kecap manis. Mix and set aside.

Step 2

For the fritters: In a large bowl, combine half the corn kernels, garlic, red bell pepper, nutmeg, ground pepper and egg. Mix well. Place in blender and process at medium speed until pureed. (Variations: For a smooth fritter, add all the corn to the blender; for a very crunchy fritter, reserve all of the corn for Step no. 3)

Step 3

Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels. Mix well, and season with salt to taste.

Step 4

In a wok or a deep frying pan over high heat, add vegetable oil to a depth of 1 1/2 to 2 inches. Heat to 350 degrees. Working in batches, scoop up corn mixture 1 tablespoon at a time, and add to hot oil; be careful not to crowd pan. Fry until golden brown, 1 1/2 to 2 1/2 minutes a side; fresh corn may take slightly longer to brown than canned. Drain and place on paper towels. Serve with dipping sauce.

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