| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
Indo |
Indonesian, Appetizers |
6 |
Servings |
INGREDIENTS
| 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 – |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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