Corn Fritters 2 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
10: Fresh corn cobs,
4: Eschalots, peeled and chopped
5 Cloves: garlic, peeled and chopped
2: Candle nuts or brazil nuts, chopped
3cm piece lesser galangal, (kencur), peeled and chopped or 1 teaspoon kencur powder*
1 slice: Turmeric, peeled and chopped
OR,
1/2 tsp: Turmeric powder,
3 small: Red chillies, seeded and chopped
6: Eggs, beaten
Salt to taste,
Coconut oil or peanut oil for shallow frying,
Directions:
Slice the kernels from the corn cobs, crush lightly and place in a
bowl. Pound the eschalots, garlic, candle nuts, galangal, turmeric
and chillies until smooth in a mortar and pestle, or process in a
blender until smooth. Mix with the corn. Mix in the eggs and salt.
Drop spoonfuls of the mixture, a few at a time, into hot oil and
shallow fry until golden, turning once. Drain on paper towels and
serve hot.
*Sliced lesser galangal is available in jars, preserved in brine
under the name of kencur.
From: Sherree Johansson Date: 06-07-95 (159) Fido:
Cooking
Source from luhu.jp
bowl. Pound the eschalots, garlic, candle nuts, galangal, turmeric
and chillies until smooth in a mortar and pestle, or process in a
blender until smooth. Mix with the corn. Mix in the eggs and salt.
Drop spoonfuls of the mixture, a few at a time, into hot oil and
shallow fry until golden, turning once. Drain on paper towels and
serve hot.
*Sliced lesser galangal is available in jars, preserved in brine
under the name of kencur.
From: Sherree Johansson Date: 06-07-95 (159) Fido:
Cooking
Source from luhu.jp
Tags
Side dish