Thursday, May 22, 2014

Corn Fritters

My mom and sister love to go to this one Chinese place that has a lunch buffet. 

I often get dragged along (I agree to go because I've forgotten how bad it is).

The corn fritters make it worth it, and they're really the reason I agree to go.
This recipe comes close to the real thing, but I expect I'll still be going along with them to that Chinese place to get my fix.
"Eleanor Rigby" The Beatles


2 shallots
2 garlic cloves
2 candlenuts
1/2 tbsp whole white pepper
1/2 tsp salt
1/2 tsp sugar
4 corn, about 1,2 kg (net weight after grated and peeled is 500 g)
4 red chilies, sliced finely
4 Thai bird's eye chilies, sliced finely
10 kaffir lime leaves, sliced finely
1 spring onion, chopped
1 stalk Chinese celery, chopped
1/4 cup flour
1/2 tbsp tapioca starch
1 egg
1/2 cup cooking oil, for pan-frying


Grind shallot, garlic, candlenuts, pepper, salt and sugar into fine paste.
Grate 3 cobs of corn using coarse grater. Peel the kernels off the remaining cob. Put everything in a big bowl.
Combine the rest of the ingredients into the corn. Mix well with a spoon.
Heat oil in a frying pan over medium heat. Drop spoonfuls of batter into hot oil and fry for three minutes, till golden brown, both sides.
Serve warm with sweet chili sauce.

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