This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Asian Corn Fritters

By: facobasten1984

"A crispy and sweet snack or good companion for rice and vegetable clear soup ."

Rate/Review | Read Reviews (3)

Prep Time:
35 Min

Cook Time:
10 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 fritters

Ingredients

1/2 cup coarsely chopped sweet onion
1/4 cup coarsely chopped garlic
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
2 teaspoons salt
3 tablespoons sweetened condensed milk
3 cups fresh corn kernels, roughly mashed
1 cup chopped fresh chives
1/2 cup frozen peas
1/4 cup white rice flour
2 tablespoons all-purpose flour
1 egg, beaten
1/4 cup water
1/2 cup chopped raw shrimp (optional)
3 tablespoons thinly sliced red chile pepper (optional)
4 cups vegetable oil for frying

Directions

Combine the onion, garlic, ground coriander, cayenne pepper, black pepper, salt, and sweetened condensed milk in the work bowl of a food processor, and pulse 4 to 5 times, until the mixture forms a smooth paste.
Scoop the spice paste into a large bowl, and stir in the corn, chives, peas, rice flour, all-purpose flour, egg, water, shrimp, and red chile pepper. Mix together to form a thick batter.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Drop batter about 1/4 cup at a time into the hot oil, and fry 2 to 3 minutes per side until golden brown. Remove the fritters from the hot oil, and drain on paper towels.

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.