Corn fritters 2

Yield: 6 servings

Measure Ingredient
10 \N Fresh corn cobs
4 \N Eschalots, peeled and chopped
5 \N Cloves garlic, peeled and chopped
2 \N 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
\N \N OR
½ teaspoon Turmeric powder
3 smalls Red chillies, seeded and chopped
6 \N Eggs, beaten
\N \N Salt to taste
\N \N Coconut oil or peanut oil for shallow frying

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

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