Cor n Fritters

Indonesians eat corn fritters plain or dip them in sambal, a spicy sauce made with fresh red hot peppers. Look for jars of sambal or Thai chili paste at your local grocery store or Asian market.

  • 1 tbsp. kunci root, pounded with
  • mortar and pestle*
  • 2 tsp. ground coriander
  • 1 tsp. freshly ground pepper
  • 6 shallots, peeled and chopped fine
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 1 tbsp. sugar
  • Fritters:
  • 2¥ c. frozen or fresh corn, cut from the cob
  • 1 tbsp. chives, finely chopped
  • 1 egg, beaten
  • 2 tbsp. flour
  • 1 c. canola
  • oil for frying
  1. To make the spice paste, combine
  2. all ingredients in a medium bowl. Set aside.
  3. Grind corn kernels in a food
  4. processor or blender.
  5. Scrape corn into a large mixing
  6. bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
  7. In a large, heavy frying pan, heat oil
  8. over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to carefully drop 2 tbsp. of batter into the pan. Fry fritter for 2 to 4 minutes, or until it turns golden brown. You may make up to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with a paper towel. Serve hot with sambal or Thai chili sauce