Description
A simple recipe for vegan Indonesian corn fritters! Serve them as a crispy appetizer or a delicious side for your Balinese inspired meal!
Ingredients
Units
Scale
- 1 1/2 cup corn kernels, divided
- 1–2 long red chillies, deseeded (these are milder chillies, adjust heat to your taste)*
- 2–3 garlic cloves
- 25 g shallot
- 1/4 tsp salt
- 1/4 cup all-purpose flour
- 2 tbsp cornstarch
- Oil for frying
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Mash one cup corn kernels with the chillies, garlic, shallot and salt using a mortar and pestle until a paste forms. (Feel free to use a food processor of some sort if you don’t have a mortar and pestle).
- Add ½ cup whole corn kernels into the mashed mixture. Then add the flour and cornstarch and stir to incorporate the flour.
- Heat 2 or more inches of oil in a dutch oven over medium heat. The oil should not be so hot it’s smoking. An easy way to test if it is hot enough is to dip the end of a wooden spoon in the oil and if small bubbles form around the wood, the oil is hot enough.
- Form equal scoops of the corn mixture into round patties and carefully transfer them to the hot oil one at a time. Don’t crowd them and only fry as many as you can at a time.
- Fry on each side for 3-5 minutes until golden. Carefully remove from the oil and place on a paper towel lined plate to soak up the excess oil.
- Serve with a dipping sauce of kecap manis (sweet soy sauce) mixed with sambal if desired (or use your preferred dipping sauce). Consider enjoying these as part of an Indonesian inspired platter with my tofu pepes, Balinese tempeh, and urab.
Notes
Approximate Cost: $2.35 Canadian.
Feel free to use frozen corn kernels and simply defrost them before beginning this recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: Indonesian