Indonesian Corn Fritter

By tnunnery

Adapted from E&O Trading Company, San Francisco, CA

Ingredients

• 2 cups of fresh corn, cut from the cob
• 1/3 c flour
• 1 tsp ground black pepper
• 1 tsp salt
• 1 egg, well-beaten
• 1/2 c onions, finely chopped
• Vegetable oil
• Chili Soy Sauce
• 1/2 cup rice vinegar (or apple cider vinegar)
• 1/3 cup brown sugar
• 1 tsp. garlic, minced
• 1 tsp. ground fresh chili paste
• 1 tbsp. fish sauce
• 1 tbsp. soy sauce

Details

Adapted from wpsu.org

Preparation

Step 1

Combine all ingredients except for the egg and mix well. Add egg and mix. Batter should be slightly sticky without being too runny. Drop tablespoons into hot pan with 1/4 to 1/2 inch of vegetable oil at 275-300 degrees. Cook on each side until golden brown. Serve with chili soy sauce (recipe below).

Chili Soy Sauce

Place all ingredients in a pan. Stir and bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally until reduced. Remove from heat.