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
In a bowl, combine the corn, celery, green onion, flour and black pepper.
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.
8-12 fritters depending on size.