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
- 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
* Kunci root is in the same family as ginger and can be found at Asian markets. If you can’t find kunci root, substitute fresh ginger.
- To make the spice paste, combine all ingredients in a medium bowl. Set aside.
- Grind corn kernels in a food processor or blender.
- Scrape corn into a large mixing bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
- In a large, heavy frying pan, heat oil 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.
Preparation time: 25 minutes
Cooking time: 20 minutes
Serves 5 or 6