Indonesian Corn Fritters
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup Thai sweet chili sauce
- ⅓cup Bango or other kecap manis
- 4ears of corn, kernels cut from cob, or one 15¼ ounce can of corn, drained
- 2cloves garlic, minced
- 1tablespoon red bell pepper, julienned into pieces ½ inch long, and ⅛ inch wide
- ½teaspoon ground nutmeg
- ½teaspoon freshly ground black pepper
- 1large egg
- ½teaspoon sugar
- 2tablespoons corn starch
- 2tablespoons rice flour
- 1tablespoon finely chopped shallot
- Salt
- Vegetable oil
For the Dipping Sauce
For the Fritters
Nutritional analysis per serving (4 servings)
239 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 9 grams protein; 1497 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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 1½ 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, 1½ to 2½ minutes a side; fresh corn may take slightly longer to brown than canned. Drain and place on paper towels. Serve with dipping sauce.
Private Notes
Comments
These were really good and easy to put together since I used leftover corn. I ground some rice in my spice grinder since I didn't have rice flour handy or identifiable and that worked just fine. These made a fine side dish to grilled chicken and I would make them again.
Delicious but didn't quite look like the picture. Where's the green? Mine weren't as nicely round either. Next time I'll probably eliminate the sugar and add chopped scallions or cilantro. Easy sauce.
What a disaster! I have no idea what I did wrong but when I threw the 1st tablespoons of corn mixture into the oil all hell, and the fritters, broke loose. Need to find a deep frying tutorial! In the end I put the mixture in a cast iron pan, cooked stove top for 5 minutes and roasted it for 15 - 20 minutes more. I wish I mixed in a pound of fresh wild salmon when trying to reimagine my mess. Fresh corn did add extra moisture. Kecap manis was quick and easy to make.
These were really good and easy to put together since I used leftover corn. I ground some rice in my spice grinder since I didn't have rice flour handy or identifiable and that worked just fine. These made a fine side dish to grilled chicken and I would make them again.
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