Indonesian Corn Fritters
Ingredients
- 2 cups corn, divided approximately from 2 ears of corn
- 1 teaspoon fresh cilantro chopped
- 1 clove garlic peeled and smashed
- ¼ cup green onions sliced
- ¼ cup all-purpose flour (or plain flour)
- 1 egg beaten
- ½ cup carrots peeled and cut into thin matchsticks
- 1 teaspoon salt or to taste
- ½ teaspoon cayenne pepper or to taste
- Dash of white pepper
- Vegetable oil for frying
Instructions
- Set aside ½ cup of corn kernels. Place the remaining corn kernels in a large unbreakable bowl and add the garlic, cilantro and green onions. Use a pestle to mash everything together into a coarse paste. You can also use a food processor for this step but you will have more control over the texture if you use a pestle.
- After mashing it, stir in ¼ cup of flour, one egg, the rest of the corn kernels, carrots, salt, pepper and cayenne pepper. Mix well.
- Heat up 2 tablespoons of oil in a large pan over medium high heat. Using a dinner spoon, scoop out the mixture and place onto the pan, carefully flattening it into a small pancake. Cook for about 2 minutes and flip. Cook until both sides are golden brown.