Indonesian Corn Fritters

Name: Indonesian Corn Fritters
Yield: makes approximately 15 fritters
Ingredients: 1 stalk lemongrass, root and top half of stem removed; 2 tablespoons minced fresh ginger; 1 tablespoon galangal, peeled and coarsely chopped; 2 shallots, coarsely chopped; 3 ears fresh corn, shucked; Salt; 1 egg, lightly beaten; 1/2 cup flour; Olive oil for frying; Tamarind Ketchup (page 178) or a store-bought tamarind sauce; 1 scallion, green part only, thinly sliced for garnish

December 14, 2011

Galangal is a root that looks like ginger but has a sweet, perfumed taste. Find it fresh (the best choice), frozen, or powdered in Asian markets or gourmet food stores. The citrusy herb lemongrass can be grown from a store-bought stalk; place it in water on the windowsill until it sprouts before transferring it to a pot with soil. These rich fritters need a sweet, tangy sauce; if you don’t have time to make Tamarind Ketchup as the recipe calls for, use the simple Cilantro-Jalapeño Sauce (page 184), or whisk store-bought ketchup with honey, lime juice, and salt.

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