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E&O Restaurant and Bar Corn Fritters Recipe

Indonesian Corn Fritters

4 cups                      Fresh Cut Corn Kernels

½ cup                      Celery, small diced ¼”

½ cup                      Green Onions, sliced 1/8” thick (including white part)

1 tsp.                       Minced Fresh Garlic

½ cup                      All Purpose Flour

½ tsp.                      Fresh Ground Black Pepper

2                              Whole Eggs

Rice Bran Oil or Frying Oil of choice

 

Procedure

In a bowl, combine the corn, celery, green onion, flour and black pepper.

Mix well.

Lightly beat the eggs.

Combine with the vegetable mixture.

Heat 2”-3” of oil in a wide deep pot to 350 degrees.

Spoon the corn fritter mix into the hot oil.

Using the back of the spoon coated with oil, press down onto the fritter to flatten.

Cook until golden brown on one side and carefully flip over to cook the other side.

Remove to a drain excess oil on to paper napkins.

Season with sea salt.

 

Yields

8-12 fritters depending on size.

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