Indonesian Corn Fritters Recipe

Name: Indonesian Corn Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stalk lemongrass, root and top half of stem removed; 2 tablespoons minced fresh ginger; 1 tablespoon galangal, peeled and coarsely chopped; 2 shallots, coarsely chopped; 3 ears fresh corn, shucked; Salt; 1 egg, lightly beaten; 1/2 cup flour; Olive oil for frying; Tamarind Ketchup (page 178) or a store-bought tamarind sauce; 1 scallion, green part only, thinly sliced for garnish

Servings: persons

1 stalk lemongrass, root and top half of stem removed
2 tablespoons minced fresh ginger
1 tablespoon galangal, peeled and coarsely chopped
2 shallots, coarsely chopped
3 ears fresh corn, shucked
Salt
1 egg, lightly beaten
1/2 cup flour
Olive oil for frying
Tamarind Ketchup (page 178) or a store-bought tamarind sauce
1 scallion, green part only, thinly sliced for garnish

1
Bruise the lemongrass with the handle of a chefs knife until the skin splits and the juice begins to seep out.
2
Slice off the root and the papery top third of the stem and discard.
3
Coarsely chop the lemongrass and place in the bowl of a food processor with the ginger, galangal, and shallots.
4
Process until the fibrous lemongrass is completely broken down.
5
You will need to stop and scrape down the sides of the bowl four or five times.
6
Cut the kernels from the corn.
7
Add 1 cup of the corn kernels to the food processor and grind with the herbs to form a paste.
8
Transfer the paste to a bowl and stir in 4 teaspoons of salt and the rest of the corn kernels.
9
Taste the batter and adjust the seasoning, then stir in the egg.
10
Fold in the flour with a spatula.
11
Let the mixture rest in the refrigerator for 10 minutes.
12
Set a wire rack over a baking sheet for draining the fritters.
13
Heat a skillet and pour in 1/2 inch of oil.
14
When the oil begins to shimmer, drop in several spoonfuls of the batter, about 2 tablespoons of batter at a time, and fry for 1 minute.
15
Flip and continue frying until golden, about 1 minute more.
16
Remove with a slotted spoon and drain on the rack.
17
Season with salt.
18
Serve the fritters immediately with ketchup and garnish with the scallion greens.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 stalk lemongrass, root and top half of stem removed, 2 tablespoons minced fresh ginger, 1 tablespoon galangal, peeled and coarsely chopped, 2 shallots, coarsely chopped, and more.

Yes, Indonesian Corn Fritters falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indonesian Corn Fritters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions