Dish 0f Corn & Shrimp Fritters
(click to enlarge)

Corn & Shrimp Fritters


Indonesia   -   Bakwan jagung / Perkedel jagung
Makes:
Effort:
Sched:
DoAhead:  		 2-1/8 #
***
1-1/8 hrs
Yes		 Fried corn fritters are often served as appetizers, at room temperature, but they make a fine warm breakfast too. There are many variations of this recipe.

-----
2
8
3
2
1/3
2
1/4
1/2
1/2
1/3
2/3
1/2
3
-----
ar
-----
---
c
oz
oz



in
T
t
c
c
T

---

---
-- The Mix
Corn Kernels (1)  
Shrimp raw (2)
Shallots
Scallions
Cilantro
Chili Red
Ginger
Coriander seed
Peppercorns blk
Rice Flour
Flour all purp.
Salt
Eggs
-----------
Oil
-- Serve With
Hot sauce

You can prepare the mix all the way up to mixing in the eggs a day or more in advance, and refrigerate.

The Mix   -   (45 min)
You can start with a big bowl and just keep adding ingredients as they are prepared.
  1. Chop Corn Kernels to the consistency you desire, I chop coarse which will leave quite few whole kernels.
  2. IF SHRIMP are largish, slice in half lengthwise and half again crosswise. Very small are left whole.
  3. Cut SHALLOTS in half lengthwise and chop fine.
  4. Slice SCALLIONS crosswise thin.
  5. Chop CILANTRO small. Measure is after chopping moderately packed.
  6. Cap RED CHILIS, cut in half lengthwise and remove seed mass. Slice thin lengthwise and cut strips about 1/4 inch long.
  7. Slice GINGER very thin, cut slices into threads, then chop fine.
  8. Combine CORIANDER with PEPPERCORNS and grind fine.
  9. Beat EGGS medium.
  10. Mix all The Mix items thoroughly.
Run   -   (20 min)
  1. In a well seasoned iron skillet, heat OIL about 1/2 inch deep, Don't go over 350°F/177°C. If you want them lighter than in the photo, use a somewhat lower temperature. Put scoops of the Corn Mix into the oil, flatten them and fry slowly until lightly browned on the bottom and the eggs are set through. Flip and fry the other side until lightly browned.
  2. Drain, preferably on a wire rack.
  3. Serve with hot sauce of your choice.
NOTES:

  1. Corn Kernels

      In order of preference: fresh, canned, frozen. If using canned, squeeze out excess water.

  2. Shrimp:

    These should be very small, 100/pound or smaller.   Options: instead use a tablespoon of toasted Indonesian shrimp paste or 1/4 cup of soaked dried shrimp chopped up - or omit shrimp for fully vegetarian.

  3. Comments:

      This is a medium complex version. Some people deep fry in a wok, which gives less control of shape but both sides turn out about the same, while with pan frying one side is flat.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
saf_crnshp1 250218 icss27   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.