Indonesian Corn Fritters Recipes

Steps:

• For the sauce: In a small bowl, combine sweet chili sauce and kecap manis. Mix and set aside.
• 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)
• Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels. Mix well, and season with salt to taste.
• 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.

Steps:

• Combine the coriander seeds, black peppercorns, shallots, garlic, rock salt and sugar in a mortar and pound until a smooth paste is formed. Set aside.
• In a bowl, lightly pound corn, then add in spice paste mixing until well combined. Add in Chinese leeks, then add in the rice flour and toss to coat evenly. Add in beaten egg and stir until well blended.
• Drop by the spoonful into hot oil and fry until golden brown, about 2-3 minutes. Remove and drain well.

Steps:

• Combine all ingredients except for the egg and mix well. Add egg and mix. Batter should be slightly sticky without being too runny. Drop tablespoons into hot pan with 1/4 to 1/2 inch of vegetable oil at 275-300 degrees. Cook on each side until golden brown. Serve with chili soy sauce (recipe below). Chili Soy Sauce Place all ingredients in a pan. Stir and bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally until reduced. Remove from heat.