Corn, Shrimp, And Pepper Fritters Recipe
Servings: 1
Ingredients
- 2 c. Corn kernels (from abt 3 large ears)
- 1/2 lb Shrimp peeled, deveined, and coarsely minced
- 2 x Shallots finely minced
- 1 sm Green or possibly red bell pepper, or possibly 1/2 of each seeded, deribbed, and finely minced
- 1 sm Fresh red chili pepper seeded, chopped fine
- 2 x Garlic cloves finely minced
- 1 x Egg
- 1/4 c. All-purpose flour
- 1/4 tsp Baking soda
- 1 tsp Grnd coriander
- 1/2 tsp Grnd cumin
- 1 tsp Salt
- 2 Tbsp. Water Peanut or possibly corn oil for frying Sriracha sauce for dipping (or possibly a squeeze of lime or possibly lemon juice)
Directions
- In a food processor fitted with the metal blade, process the corn into a corn paste. (Don't puree.) Scrape the corn into a large bowl. Add in the shrimp, shallots, bell pepper, chili, garlic, and egg; mix well. In a small bowl, stir together the flour, baking soda, coriander, cumin, salt, and water. Add in to the corn mix and mix well.
- In a large, heavy frying pan over medium-high heat, pour in oil to a depth of at least 1 inch and heat to about 375 degrees on a deep-frying thermometer. Drop a few generous Tbsp. of the corn mix into the oil, leaving sufficient space for each fritter to spread. Fry till golden brown-brown and crisp on the underside, about 1 minute. Turn over and continue to fry till brown and crisp on the second side, about 1 minute longer. Using a slotted spoon, transfer the fritters to paper towels to drain. Place on a platter and keep hot while frying the remaining fritters.
- Serve the fritters warm or possibly at room temperature with Sriracha sauce or possibly lime or possibly lemon juice.
- This recipe yields about 24 fritters.
- Comments: Corn was introduced to Indonesia by Spanish colonists in the seventeenth century. It Proved as agriculturally viable as rice in some parts of the archipelago. A favorite Indonesian street-food snack, corn fritters have an addicting aroma which lingers long after they are cooked.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 524g | |
| Calories 851 | |
| Calories from Fat 334 | 39% |
| Total Fat 37.79g | 47% |
| Saturated Fat 5.94g | 24% |
| Trans Fat 0.08g | |
| Cholesterol 531mg | 177% |
| Sodium 3050mg | 127% |
| Potassium 1105mg | 32% |
| Total Carbs 71.82g | 19% |
| Dietary Fiber 6.9g | 23% |
| Sugars 7.32g | 5% |
| Protein 61.49g | 98% |
