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Indonesian Corn Fritter


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

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Rate this recipe 3.8/5 (14 Votes)


  • 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


Adapted from


Step 1

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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