Balinese Corn Fritters with Green Mango Salsa

We love a good home cooked meal and this home-recipe is sure to level up your meal game!

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This recipe was contributed by Brandt Culinary Partner Palate Sensations Cooking School. Explore their wide array of WSQ culinary courses today! (Follow this link)

Serves 2-4 l Prep Time 30 minutes l Cooking Time 15 minutes

     

Ingredients

          

1 ear fresh corn kernel

1 tbsp chives

2 x eggs, lightly beaten

75g all-purpose flour

35g rice flour

1 stalk celery, thinly sliced

1 stalk spring onions, thinly sliced

5 x shallots, finely minced

3 cloves garlic, finely minced

3 x water chestnuts, finely diced (optional)

2 tsp coriander seeds, lightly toasted

1 tsp turmeric powder

1 tsp black peppercorns

1 tsp salt

50ml water

oil for deep frying

        

SALSA

1 x green mango, finely diced

1 x medium tomato, finely diced

1 tbsp coconut/palm sugar

1/2 cup pomegranate seeds

4 x lime leaves, finely julienned

2-3 tbsp fish sauce

1-2 x chilli padi, finely chopped (optional)

1 x lime (zest and juice)

         

Instructions

       

- Stand the ear of corn up in a bowl and use a knife to scrape off the kernels. Discard the cob.

- Wash, chop and cut the rest of the ingredients as specified. Toast the coriander seeds and peppercorns and ground it in a spice blender or hand mortar until a fine powder. Add this to the rest of the ingredients except the oil and mix well into a thick batter.

- Heat oil to 170 degrees C for deep frying.

- Using a ladle, drop a spoonful of batter into the hot oil and fry until batter turns golden brown, about 2-3 minutes each side. Drain and cool on a wiring rack. Repeat until all batter has been used up.

- Serve hot with tomato sauce and chili. Alternatively, spice it up with a salsa dip.

               

Serving Suggestion

  

SALSA DIP

- Wash and dice the green mango and tomatoes. Add the rest of the ingredients. Adjust to taste accordingly. Store in fridge until ready to serve.

   

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