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