Sunday, September 5, 2010

RECIPE: Indonesian Corn Fritters

  • From The New York Times Diner's Journal
  • Serves 4 as an appetizer
Ingredients:
  • For the dipping sauce:
  • 1/3 cup Thai sweet chili sauce
  • 1/3 cup Bango or other kecap manis (sweet soy sauce, available at Asian markets)

  • For the fritters:
  • 4 ears of corn, kernels cut from cob, or one 15.25 ounce can of corn, drained
  • 2 cloves garlic, minced
  • 1 tablespoon red bell pepper, julienned into pieces 1/2 inch long, and 1/8 inch wide
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg
  • 1/2 teaspoon sugar
  • 2 tablespoons corn starch
  • 2 tablespoons rice flour
  • 1 tablespoon finely chopped shallot
  • Salt
  • Vegetable oil
Procedure:
  • 1. For the sauce: In a small bowl, combine sweet chili sauce and kecap manis. Mix and set aside.
  • 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.)
  • 3. Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels. Mix well, and season with salt to taste.
  • 4. In a wok or a deep frying pan over high heat, add vegetable oil to a depth of 1 1/2 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, 1 1/2 to 2 1/2 minutes a side; fresh corn may take slightly longer to brown than canned. Drain and place on paper towels. Serve with dipping sauce.
  • Submitted by Ann Tilley

1 comment:

Julie said...

Wow! Gluten-free!