Indonesian Corn Fritters

I went to the Border's store closing sale and picked up a new cookbook at quite a steal.  I got an Asian cookbook that features cuisine not is just Chinese or Thai, but it also includes Indian, Indonesian, Japanese, and beyond.


I scanned the pages and found Indonesian Corn Fritters. stop. must make. dying to make. making...


Shopping List:

• 1/4 cup of soy sauce
• 1 tsp of sriracha (and if you are feeling dangerous an extra squirt or two)
• 1 tblspn of rice wine vinegar.
• 1 shallot chopped
• 3 cloves of garlic, coarsely chopped
• 1 tablespoon of freshly ground ginger (or the stuff in the jar)
• 2.5 cups of corn kernels
• 1 egg
• 1 tsp of grated coriander
• 1 tbspn of sugar
• 1/2 cup of flour

Putting it Together:

1. Dipping Sauce: Mix the first three ingredients, set aside.

2. Mix the shallots, ginger, garlic, and Serrano pepper in a food processor until it is the consistency of paste.

3. Mix the paste with corn, egg, coriander, and sugar.

4. Right before frying mix in the flour.

5. Fry for 3-5 minutes at 370 degrees, until golden brown.

6. Devour!!!!!

Notes:

- I used frozen corn, the recipe called for fresh, it would have been more crisp and crunchy with fresh. Mine were a little chewier than I prefer, but still delicious!

- Recipe modified from the William & Sonoma Asian Cooking Cookbook.