RECIPE: Indonesian-style Corn Fritters (Ovo-vegetarian)

[Guest guest]

I haven't made this recipe in at least 6 or 7 years, I admit, and I'm not sure

how

that happened because we used to have it a lot! Great to serve to a crowd as

appetizers on the hoof while milling around with drinks before dinner or as a

light snack for just us.

 

I don't recall the origin of this recipe either - it's not mine, except for a

couple of

minor changes re flour. The original called for half ground rice and I never

had that in the pantry so used all ordinary wheat flour, which I understand

stops the fritters from being as crisp. (The original also called for dired

shrimp

paste.) Anyway, here it is from my loose-leaf (how low-tech is that!) home

recipe book!

 

INDONESIAN-STYLE CORN FRITTERS (OVO-VEGETARIAN)

 

375 g whole kernel corn (fresh, frozen or canned)

1 cup flour

1/4 tsp baking powder

1/2 tsp salt

1 tsp ground coriander

1/2 tsp ground cummin

1/4 tsp laos powder (optional)

1/2 tsp chilli powder (you may want more!)

1 medium onion

1 clove garlic

pinch salt

1 stalk (rib) celery

scant 1/2 cup water

1 egg, beaten

squeeze of lemon juice

oil for frying

 

Cut corn from cobs, drain canned corn or thaw frozen.

Sift into a bowl the flour, baking powder, salt, coriander, cummin laos and

chilli powder. Quarter the onion and cut into very thin slices (I used to finely

chop mine). Crush the garlic to a smooth paste with a little salt. Chop the

celery into a fine dice.

 

Mix together the water, beaten egg, lemon juice and add to the flour mixture,

beating until smooth. Sitr in the corn, onion, garlic and celery. Heat vegetable

oil in a frying pan to a depth of 12 mm. (enough to shallow-fry was enough for

me!) When oil is hot drop mixture by large tablespoons in the oil, spreading it

with the back of the spoon to make a circle about 7.5 cm across (about three

inches, I think - but I sometimes made them smaller for easier handling). Fry

until underside of fritter is golden brown, then turn with tongs and fry other

side. Lift out and drain on absorbent paper placed ona wire rack to keep the

fritters crisp.

 

I used to serve with small wedges of lemon or lime and the inevitable, for me,

coriander/cilantro leaves.

 

Best,

 

Pat (greenfury2004)