INDONESIAN CORN FRITTERS

Indonesian Corn Fritters image

Provided by Elaine Louie

Time 40m

Yield 4 appetizer portions

Number Of Ingredients 14

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Ingredients

1/3 cup Thai sweet chili sauce
1/3 cup Bango or other kecap manis
4 ears of corn, kernels cut from cob, or one 15 1/4 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

Steps:

For the sauce: In a small bowl, combine sweet chili sauce and kecap manis. Mix and set aside.
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)
Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels. Mix well, and season with salt to taste.
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.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1497 milligrams, Sugar 8 grams, TransFat 0 grams