Corn fritters 2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Fresh corn cobs | |
| 4 | Eschalots, peeled and chopped | |
| 5 | Cloves garlic, peeled and chopped | |
| 2 | Candle nuts or brazil nuts, chopped | |
| 1 | x | 3cm piece lesser galangal (kencur), peeled and chopped or 1 teaspoon kencur powder* |
| 1 | slice | Turmeric, peeled and chopped |
| OR | ||
| ½ | teaspoon | Turmeric powder |
| 3 | smalls | Red chillies, seeded and chopped |
| 6 | Eggs, beaten | |
| Salt to taste | ||
| Coconut oil or peanut oil for shallow frying | ||
Directions
Slice the kernels from the corn cobs, crush lightly and place in a bowl. Pound the eschalots, garlic, candle nuts, galangal, turmeric and chillies until smooth in a mortar and pestle, or process in a blender until smooth. Mix with the corn. Mix in the eggs and salt.
Drop spoonfuls of the mixture, a few at a time, into hot oil and shallow fry until golden, turning once. Drain on paper towels and serve hot.
*Sliced lesser galangal is available in jars, preserved in brine under the name of kencur.
From: Sherree Johansson Date: 06-07-95 (159) Fido: Cooking