Follow these steps for perfect results
Corn kernels
drained
Fish sauce
Fresh cracked pepper
Crushed red pepper flakes
Shallots
thinly sliced
Egg
beaten
Cornflour
Oil
for frying
Drain the canned corn kernels.
In a bowl, combine the drained corn, fish sauce, pepper, crushed red pepper flakes, and thinly sliced shallots.
Incorporate the beaten egg and cornflour into the mixture.
Heat oil in a pan over medium heat.
Drop large spoonfuls of the corn mixture into the hot oil.
Cook each patty for approximately 2 minutes on each side, or until golden brown and cooked through.
Place cooked patties in a warm oven to keep warm while cooking the remaining mixture.
Serve the corn patties with chilli sauce or a Vietnamese dipping sauce.
Expert advice for the best results
For extra flavor, add finely chopped cilantro or green onions to the batter.
Ensure the oil is hot enough before adding the patties to prevent them from becoming soggy.
Adjust the amount of red pepper flakes to control the level of spiciness.
Everything you need to know before you start
5 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Serve hot, arranged attractively on a plate. Garnish with a sprinkle of fresh herbs or a drizzle of chili sauce.
Serve as an appetizer or side dish.
Pair with a dipping sauce, such as sweet chili sauce or Vietnamese nuoc cham.
Complements the savory and slightly spicy flavors.
Offers a refreshing contrast.
Discover the story behind this recipe
Corn fritters are a popular street food and snack in Indonesia.
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