Receta Corn, Shrimp, And Pepper Fritters
by Global Cookbook

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Ingredientes

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)

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.