I may not know a lot of fancy food with fine ingredients in fine dining restaurants. I do know that simple street food that we grow up with makes me happy and all warm inside. There are many things that do that to me, this one does too. I have a very subjective view that we make the best corn fritter. Ever.
Mother makes these at home at least once a month, but whenever she makes it, she likes to shape them like golf balls. Slightly flattened golf balls. She clearly does not like her food to be “cute”. So one weekend when she was out of town, I shaped them into small disk and pan-fried instead of deep-fried. They were really pretty and delicious this way. Although not as filling, they might make one hell of appetizers.
We use fresh corn on the cob and grate them on these archaic wood-copper grater.
Grate … cobs on the grater. The grated corn would be grainy and mushy.
Leave the last cob un-grated, and get the kernel off. Use a very sharp knife and just cut through the whole thing with one blow on each side. Put everything in a big bowl.
The spices added into the corn are all my favorites. Kaffir lime leaves, red chilies, Thai bird’s eye chilies, spring onion and Chinese celery.
Chop those ingredients as finely as possible. Peel off the middle vein of kaffir lime leaves. Slice leaves as thinly and finely as possible.
Combine shallot, garlic, whole white pepper and candlenuts in a mortar and pestle.
Add salt and sugar into the mortar.
Pound everything into fine paste.
Combine chilies, kaffir lime leaves, celery and spring onion into bowl with corn. Add flour into the bowl.
Add tapioca flour too.
Break an egg into the bowl.
Add ground spices.
Mix everything together with a spoon.
The batter is ready to be fried.
Fry them in shallow pan with oil. Pour one tablespoon of batter into hot oil.
Fry each side till golden brown and pat dry on paper towel. If you want crunchy fritter, fry longer.
Serve as snacks or appetizers with sweet chili sauce. Famously known as Perkedel Jagung or Bakwan Jagung.
Corn Fritter, Perkedel Jagung
2 garlic cloves
1/2 tbsp whole white pepper
1/2 tsp salt
1/2 tsp sugar
4 corn, about 1,2 kg (net weight after grated and peeled is 500 g)
4 red chilies, sliced finely
4 Thai bird's eye chilies, sliced finely
10 kaffir lime leaves, sliced finely
1 spring onion, chopped
1 stalk Chinese celery, chopped
1/4 cup flour
1/2 tbsp tapioca starch
1/2 cup cooking oil, for pan-frying
Grind shallot, garlic, candlenuts, pepper, salt and sugar into fine paste.
Grate 3 cobs of corn using coarse grater. Peel the kernels off the remaining cob. Put everything in a big bowl.
Combine the rest of the ingredients into the corn. Mix well with a spoon.
Heat oil in a frying pan over medium heat. Drop spoonfuls of batter into hot oil and fry for three minutes, till golden brown, both sides.
Serve warm with sweet chili sauce.