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Indo corn fritters with sweet onion dipping sauce

Servings:
Makes 24 pieces Servings
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Ingredients

For corn fritters
  • 1 cup water
  • 2 cup tempura flour
  • 1/2 teaspoon kosher salt
  • 4 cup corn, white or yellow, cut off cob
  • 1/2 cup celery, large brunoise
  • 1 tablespoon garlic, minced
  • 2 teaspoon coriander seeds, ground
  • 2 tablespoon green onions, thinly sliced
For dipping sauce
  • 1 cup water
  • 2 cup tempura flour
  • 1/2 teaspoon kosher salt
  • 4 cup corn, white or yellow, cut off cob
  • 1/2 cup celery, large brunoise
  • 1 tablespoon garlic, minced
  • 2 teaspoon coriander seeds, ground
  • 2 tablespoon green onions, thinly sliced
  • 1/2 cup spanish onion, minced
  • 1 cup distilled white vinegar
  • 1/2 cup sugar
  • 1 tablespoon ginger, minced
  • 1 cup soy sauce
  • 1/4 cup lemon juice, fresh

Preparation

Baking Directions:

For corn frittersCombine ½ cup cold water with ½ cup tempura flour.

Add salt, then remaining water — the texture should feel clumpy so batter will hold while remaining somewhat loose.

Adjust water as necessary so texture is consistency of smooth paste.

Combine corn, celery, garlic, coriander seeds and green onions.

Fold corn mixture evenly into batter.

Spoon 1 tablespoon batter into a fryer heated to 350 degrees F.

Fry until both sides are golden brown, with lots of textures and hues.

Add more flour to batter if mixture doesn’t hold.

Each fritter should be slightly bigger than a tablespoon and no more than 3/4-inch thick.

Remove fritters from oil and drain on paper towels to blot excess oil.

Sprinkle with sea salt and serve with sweet onion dipping sauce.

For dipping sauce:Combine all ingredients in a blender; reserve.