Indonesian Corn Fritters

When I was in Indonesia, my friend made this for me! No matter how much I tried to replicate it, it turns out so bad. So I gave up and searched online, this recipe is the closest corn fritters I had in Indonesia. That's why I'm blogging it so later on I won't have to find the recipe. Took this from Hawaii Diner website.

Corn Fritters 2 cups corn, cut fresh from the cob
1 tsp garlic, finely minced
1/2 cup green onions, thinly chopped
1/2 cup onion or celery, small diced
1/4 to 1/3 cup all purpose flour
1 tsp pepper healthy pinch salt
2 to 3 whole eggs, rooom temperature, beaten
Oil for frying

Prep all of your ingredients and set aside until you are ready to fry the fritters. While the oil is heating to 300-325 degrees, combine all of the ingredients. The batter should have a slightly sticky texture without being too runny. Using two tablespoons, scoop mixture into one and use the other spoon to coax the batter into the hot oil then quickly use the back of one spoon to gently "spread" the batter. Cook on each side until a dark golden brown. Drain on a rack. Do not keep in a warm oven or they will get soggy. Serve immediately with your choice of sauce.

Yield: approximately 12-15 3" fritters

Hot Chili Dipping Sauce
1/4 cup soy sauce
1/4 cup plus 1 Tbs white vinegar
1 Tbs Sriracha Hot Sauce
 2 tsps green onions, thinly chopped Combine all ingredients.

WARNING: reduce the amount of hot sauce if you don't like a bit of spicy heat. Other variations on this dipping sauce include substituting fresh lemon or lime juice for the all or part of the vinegar. Some people also like to add just a drop or two of sesame oil. Yield: approximately 1/2 cup
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