How to Prepare Homemade Indonesian Crispy Corn Fritters 🇲🇨
Indonesian Crispy Corn Fritters 🇲🇨.
Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, indonesian crispy corn fritters 🇲🇨. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
Indonesian Crispy Corn Fritters 🇲🇨 is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It's easy, it's fast, it tastes delicious. Indonesian Crispy Corn Fritters 🇲🇨 is something that I've loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook indonesian crispy corn fritters 🇲🇨 using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Indonesian Crispy Corn Fritters 🇲🇨:
- {Get 7 of Yellow corn (Cut).
- {Get 1 of Yellow Corn (Shredded).
- {Get 80 g of All-purpose Flour.
- {Make ready 100 g of Rice Flour.
- {Prepare 1 Stalk of Celery (chopped).
- {Get 1 of Egg.
- {Get 4 stalk of Green Onions (Chopped).
- {Get 1 of Small of Onion (Chopped).
- {Take 2 Tsp of Chicken Flavor(Optional).
- {Get 1 Tbsp of White Sugar.
- {Make ready 1 Tsp of Baking Powder.
- {Prepare 1/4 Cup of Water.
- {Get of Salt-Pepper (as you needed).
- {Take of Cooking Oil.
Steps to make Indonesian Crispy Corn Fritters 🇲🇨:
- In a medium sized bowl, mixed together the corn, egg, green onion, onion, white sugar, water, flour, rice flour, chicken flavor, baking powder, celery, salt and pepper, Stir until well combined..
- Place a large non-stick fry pan over medium-high heat. Add frying oil to a depth of 1 1/2 to 2 inches.Working in batches, gently place 6 large spoons of corn mixture at a time in the pan. Fry both sides for 3 to 4 minutes until it becomes golden brown..
- Transfer the fritters to paper towels to drain the excess oil off them. Repeat with the remaining corn, adding more oil to the pan as needed. Enjoy!😉.
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