What you need:
(sorry this recipe is from my mum whom never use exact measurement)
4 sweet corns - cut into kernels
7 shallots
3 cloves of garlic
3 eggs
salt, pepper, sugar
approx 250g plain flour
enough water
kaemferia galanga (in Indonesian: kencur)
1/4 tsp baking powder
spring onion - finely chopped
cooking oil
Pulse corn kernels
Blend shallots, garlic, kencur
Mix all the above and add in eggs, salt, pepper, sugar, plain flour, baking powder and water til form thick batter (if too runny you may add some more plain flour)
Add in spring onion, mix well
Heat oil on pan, spoon batter with small ladle and fry til golden brown
Best eaten when its still hot
I love fritters, any fritters, and corn happens to be one of my favourites! I have not however eat them with rice before, I always dip in hot chili sauce! Yours looks delicious!
ReplyDeletehi Joyce, thks :)
ReplyDeleteyes, i dun think its for rice companion, but many Indonesians do that :)
is that kencur a kind of ginger?
ReplyDeleteThere were two options on how to cook this savory corn fritters. It’s either through frying or baking. But frying is evidently the usual way of cooking the snack.
ReplyDeletehi Lena,
ReplyDeleteits not ginger but its the same kind of roots
i never see this in spore though...
hi Corn Fritters, i never try the baked version, i guess this definitely better for those health conscious :)
btw, your site is very interesting :)