Corn Fritter

Deep fry foods somehow is very much enjoyed in Indonesia. There are so many street vendor with their cart selling this yummy deep fried foods, in my country, we call it "gorengan". Despite the fact that it wasn't really healthy (its a deep fried thingy) , still....I'm addicted! To make me feel less guilty, I prefer to make my own gorengan at home. Much safer as I'm using good quality vegetables or ingredients. And of course, I use branded cooking oil. You know, some of the street vendors is a little naughty by using low quality cooking oil, or worst....some said they actually sees the vendors add clear plastic bag to the hot oil. It makes the gorengan more crispy, I heard. Sick!

So, this corn fritters is one of the most wanted gorengan. Including vegetable fritters, vegetable-stuffed tofu, fried banana, fried cassava and so on. When you make it yourself, you can use lots of corns! yum yum yum

I mashed half of the corn to get the juice, and the rest of the corn is perfect to get the texture.

Ingredients : 

- 2 large corns, peeled (or 3 small-medium size corn). Mashed half of the corn with mortar and pestle

- 2 bunch of spring onion, thinly sliced

- 1 carrot, diced (optional)

- 1 tsp salt

- pepper

- 200gr all purpose flour

- 2 tbsp white rice flour

- cold water

- optional : 1 egg (if you want the soft texture fritter, add 1 small egg..but if you prefer the crunchy fritter, omit the egg)

Grind the following :

- 2 cloves of garlic

- 2 red onion

How to :

1. mix the peeled corns and mashed corns, add diced carrot, sliced chives, garlic and onion paste. 
2. Add in the flour and pour cold water little by little, the batter should not be too thick or too runny. 
3. Prepare the wok and pour vegetable oil for deep fry. Make sure the oil is hot. Drop a spoonfull of the batter. Deep fry until golden brown, appx 2 minutes each sides with medium heat.
4. Remove from the heat, drain with paper towel