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