National Corn Fritter Day 2022: Indonesian Recipe Of The Snack For Food Enthusiasts

Fritters are popular snacks, especially for those who enjoy deep-fried delicacies. Corn fritters hold a special place in the fritter family because they are healthy and taste great.

The crunchy bites are best enjoyed with tasty condiments for a surefire stress buster. Even though it's simple to make, corn fritters are consistently mentioned as favorite comfort food for generations.

National Corn Fritter Day, which is observed every July 16, is meant to honor the flavorful snack.

To mark the occasion, here is the recipe for a popular Indonesian corn fritter snack that you can make at home: (Courtesy: NYT Cooking)

Ingredients:

For the dipping sauce:

1/3 cup Thai sweet chili sauce
1/3 cup Kecap manis

For the fritters:

Kernels from four corn cobs
Two cloves of garlic, minced
Red bell pepper, julienned
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1 large egg
1/2 teaspoon of sugar
Two tablespoons of corn starch
Two tablespoons of rice flour
One tablespoon of chopped shallot
Vegetable oil

Preparation:

For the sauce: Combine sweet chili sauce and kecap manis in a small bowl and keep aside.

For the fritters:

Combine half the corn kernels with garlic, red bell pepper, nutmeg, ground pepper and egg
Mix well and puree everything using a hand blender. Transfer it to the bowl
Add corn starch, rice flour, shallot and the reserved whole corn kernels. Mix well and season with salt
Take a thick-bottomed pan and fill it with vegetable oil just enough for deep frying
Scoop up the mixture, one spoonful at a time and fry the fritters in batches, making sure both sides are evenly fried. It should take 1 and a 1/2 minutes for each side to fry well
Drain the excess oil using a strainer spatula and place the fritters on paper towels
Serve hot with dipping sauce on the side.

P.S. Fresh corn may take a little longer to fry than canned corn.

Pro tip: Don't puree corn kernels before frying in case you want them to be very crispy. Whole corns or coarsely blended ones become crunchier when fried.