Indonesian Corn Fritter

Adapted from E&O Trading Company, San Francisco, CA

Photo by Tracy N.
Adapted from wpsu.org

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from wpsu.org

Ingredients

  • 2

    cups of fresh corn, cut from the cob

  • 1/3

    c flour

  • 1

    tsp ground black pepper

  • 1

    tsp salt

  • 1

    egg, well-beaten

  • 1/2

    c onions, finely chopped

  • Vegetable oil

  • Chili Soy Sauce

  • 1/2

    cup rice vinegar (or apple cider vinegar)

  • 1/3

    cup brown sugar

  • 1

    tsp. garlic, minced

  • 1

    tsp. ground fresh chili paste

  • 1

    tbsp. fish sauce

  • 1

    tbsp. soy sauce

Directions

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.

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