Recipe courtesy of the New York Times 23-Aug-2010
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 4 appetizer servings
For the dipping sauce:
- 1/3 cup Thai sweet chili sauce
- 1/3 cup Bango or other kecap manis (sweet soy sauce, available at Asian markets)
For the fritters:
- 4 ears of corn, kernels cut from cob, or one 15.25 ounce can of corn, drained
- 2 cloves garlic, minced
- 1 tablespoon red bell pepper, julienned into pieces 1/2 inch long, and 1/8 inch wide
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
- 1/2 teaspoon sugar
- 2 tablespoons corn starch
- 2 tablespoons rice flour
- 1 tablespoon finely chopped shallot
- Vegetable oil
1. For the sauce: In a small bowl, combine sweet chili sauce and kecap manis. Mix and set aside.
2. For the fritters: In a large bowl, combine half the corn kernels, garlic, red bell pepper, nutmeg, ground pepper and egg. Mix well. Place in blender and process at medium speed until pureed. (Variations: For a smooth fritter, add all the corn to the blender; for a very crunchy fritter, reserve all of the corn for step no. 3.)
3. Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels. Mix well, and season with salt to taste.
4. In a wok or a deep frying pan over high heat, add vegetable oil to a depth of 1 1/2 to 2 inches. Heat to 350 degrees. Working in batches, scoop up corn mixture 1 tablespoon at a time, and add to hot oil; be careful not to crowd pan. Fry until golden brown, 1 1/2 to 2 1/2 minutes a side; fresh corn may take slightly longer to brown than canned. Drain and place on paper towels. Serve with dipping sauce.