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LOCATION: Recipes >> Vegetables >> Corn Fritters 09

Print this Recipe    Corn Fritters 09

Indonesian Corn Shrimp Fritters
Yield: 6 servings

3 ears of corn scraped & coarsely chopped or frozen corn
1/2 lb medium shrimp, shelled and deveined, coarsely chopped
1 ts chopped garlic
1/2 c finely chopped shallots or green onions
1 ts ground coriander
1/4 ts ground cumin
2 tb chopped coriander leaves
2 tb flour
1 ts salt
2 eggs, beaten
peanut or vegetable oil for pan-frying
sambal ulek (chili sauce) for dipping

In a large bowl, combine corn, shrimp, garlic, green onions, ground
coriander, cumin, coriander leaves, flour, salt and eggs. Heat a
thin layer of oil in a skillet over medium-high heat. Pour 1/4 cup
of corn mixture into pan. Add as many as will fit into the pan with
1/2-inch of space between the fritters. Fry until golden brown and
crisp; turn. Cook about 1 minute on each side. Remove and drain on
paper towels. Keep warm while frying remaining fritters. Serve hot
or at room temperature with sambal ulek for dipping. Serves 6 with
other dishes.

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