That’s it! This one closes the chapter on Bali recipes. Again, one that has a lot of spices and ingredients. But you could simplify the recipe at home, using less or other spices, to make these fritters. As long as you have some canned sweetcorn, flour and eggs, you can adapt this recipe any way you like, which makes it perfect to finish leftovers! They can be served with Asian or Western meals equally, as a starter or a main, or even as finger food.
I hope you liked this exotic series of dishes! And if you ever fancy going to Bali, I would definitely advise to take one morning to do this cooking class at Casa Luna in Ubud.
What do I need?
400 g sweetcorn (canned or fresh), strained – 2 eggs – 3 tbsp flour (or corn flour for GF version) – 2 cups vegetable oil for frying – 1 tbsp fried onions – 2 or 3 cloves garlic – 1 or 2 small chillies – 1/2 tsp grated ginger – 1.5 tsp galangal – salt and pepper to taste
How to make it?
- Blend the shallots, garlic, ginger, galangal, and large red chilli in a blender until it forms a paste. Then mix in the corn slowly.
- In a large bowl, mix the corn misture, the eggs, flour and fried onions. Check you are happy with the seasoning.
- Heat the oil over medium fire. Pour in a tablespoon of the mixture at a time in the boiling oil. Flip over after 1-2 minutes, and fry to other side until golden brown.
- Once cooked, leave on a piece of kitchen roll for it to absorb the excess oil. Serve with relish of your choice, or a yoghurty sauce and salad.