Time 30m Yield 12 Number Of Ingredients 9 Steps:
Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C). In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.
Time 40m Yield 4 appetizer portions Number Of Ingredients 14 Steps:
For the sauce: In a small bowl, combine sweet chili sauce and kecap manis. Mix and set aside. 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) Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels. Mix well, and season with salt to taste. 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.
Time 20m Yield 15 Number Of Ingredients 14 Steps:
Break eggs into a large mixing bowl. Add fish sauce or salt, and soy sauce. Whisk together. Add tofu, corn, green onions, coriander, bell pepper, chili, and turmeric. Stir together. Mix the baking powder with the flour (this can be done right in your measuring cup). Add this to the wet mixture a little at a time, stirring to form a thick mixture. Taste-test it for salt, adding more fish sauce, or salt if not salty or flavorful enough. Heat the oil in a wok or small frying pan over medium-high heat (the oil should be at least 1 inch deep). When bubbles begin to rise from the bottom of the pan, try dropping in a 1/4 tsp. of the mixture. If it sizzles right away, the oil is ready. Drop heaping tablespoons of the mixture into the oil - each one will be a fritter. Tip: Odd shapes are desirable (see photo). Fry at least 1 minute before disturbing - or until they have a more solid form - then gently turn. Fritters are done when they’re golden-brown on both sides. Remove from oil and allow to drain on a clean tea towel or paper towel. Serve with Thai Sweet Chili Sauce for dipping. ENJOY! To Make Your Own Dipping Sauce: See our Thai sweet chili sauce homemade recipe .
Time 45m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Roast the whole chiles in a dry skillet until lightly charred all over, then cool, peel, stem & seed. In a food processor combine the chile with the red pepper flakes & 2 cups of the corn, processing for a minute or until quite smooth, stopping the machine to scrape down the sides if necessary. Combine this puree with the whole corn kernels, egg, flour, spices, cilantro & season with salt & pepper. The mixture should hold together when you clump it, but if it doesn’t add a little more flour. Put at least 2 inches of oil in a deep saucepan or skillet & heat over medium-high heat to 350 degrees F or until a pinch of flour dropped into it sizzles. Use a spoon or your hands to form the batter into golf-ball-size (or smaller) fritters, & gently slide them into the oil. Fry about 4 minutes or until golden brown, turning once. Serve & ENJOY!
More about “asian corn fritters recipes”
Time 25m Yield 12-14 fritters Number Of Ingredients 15 Steps:
Make the relish. Heat the wok, add the oil, and when hot add the onions and stir-fry for 3-4 minutes until softened. Add the chilies and garlic, stir-fry for 1 minutes. Remove from heat and allow to cool slightly. Stir in the plum sauce and transfer to a food processor and blend until the consistency of chutney. Set aside. FRITTERS:. Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels. Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels). Place in bowl with whole corn kernels. Using the back of a knife, scrape any pulp remaining on all cobs into bowl. (If using frozen or canned corn, place the corn in a food processor and blend briefly until just mashed.). Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne. Heat oil in large heavy bottomed non-stick skillet (or cast-iron)over medium-high heat until shimmering. Drop 6 heaping tablespoons batter in pan. Fry until golden brown or about 1 minute per side. Transfer fritters to plate lined with paper towels. Arrange on warmed serving platter, garnish with cilantro and serve immediatly with spicy relish. NOTE: Batter can be prepared ahead, cover & refrigerate up to 4 hours.
