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#Meatfree Monday: Indonesian Sweetcorn Fritters Recipe

#Meatfree Monday: Indonesian Sweetcorn Fritters Recipe from Bawah Reserve, Indonesia

How to make delicious Indonesian sweetcorn fritters:
The vibrant sweetcorn flavour and mild spices of this simple vegetarian dish make it a great option for the whole family and a perfect choice for #MeatfreeMonday.

The beauty of this recipe is that you can use fresh spices or dried, fresh corn or tinned – it works with whatever ingredients you have. With prep and cooking time only 30 minutes from start to finish, it’s a easy recipe to add to your monthly favourites. And you can spice it up with our sensational sambal RECIPE HERE.

 

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Photo:  Fresh corn grown at Bawah Reserve

 

This recipe makes 6 small fritters and you will need:

Ingredients

For the yellow paste
1 tsp turmeric powder
1 tsp shallot, chopped (roughly 1 small shallot)
1 tsp garlic, chopped (roughly 5 cloves)
½ tsp galangal (grated, if fresh)
½ tsp ginger (grated, if fresh)
50 ml cooking oil
50 ml water

For the Fritter:
2 eggs
200 ml water
100 ml cooking oil
150 grams plain flour
100 grams sweet corn (fresh or tinned)
50 grams leek or spring onion
Fresh chilli or coriander (optional)


Method

To make the paste: 
1. In a small bowl, combine all of the ingredients for the yellow paste and mix well together.
2. Move the ingredients into a blender and blend to create a smooth paste.
3. Heat a small pan on low heat and add the paste; cook for five minutes stirring occasionally to
bring out the flavours in the spices.
4. Allow to cool.

To make the fritters:
1. Mix the egg, water and oil together in a large bowl.
2. Add the plain flour into the wet ingredients, mixing slowly to create a thick batter.
3. Add the sweetcorn and the leek/spring onion and mix well.
4. Add in the cooled yellow paste and mix well.
5. Heat some oil in a frying pan and add small scoops of the fritter mix into the pan. You can use a metal cutting circle to get a more circular shape, if preferred.
6. Fry for three minutes on each side.
7. Serve with fresh chilli, coriander and homemade sambal (see recipe here), or maybe with some chopped tomatoes for a simple breakfast dish.
 

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