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Indonesian Corn-Shrimp Fritters

Indonesian Corn-Shrimp Fritters recipe image
These Indonesian Corn-Shrimp Fritters are a delightful balance of sweet, savory, and spicy flavors. The corn kernels provide a natural sweetness that contrasts beautifully with the briny shrimp and earthy spices like coriander and cumin. Coated in a light batter and pan-fried until golden, these fritters offer a satisfying crunch on the outside while remaining tender inside. They are perfect as an appetizer, a light main course, or a street-food-inspired snack. Serve them hot with a dollop of fiery sambal ulek for an authentic kick that elevates the dish from simple to spectacular.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 43.0
Description
These Indonesian Corn-Shrimp Fritters are a delightful balance of sweet, savory, and spicy flavors. The corn kernels provide a natural sweetness that contrasts beautifully with the briny shrimp and earthy spices like coriander and cumin. Coated in a light batter and pan-fried until golden, these fritters offer a satisfying crunch on the outside while remaining tender inside. They are perfect as an appetizer, a light main course, or a street-food-inspired snack. Serve them hot with a dollop of fiery sambal ulek for an authentic kick that elevates the dish from simple to spectacular.
Ingredients
  • 3 Ears Of Corn
Directions
  1. 1
    Prepare the corn by scraping kernels off the cobs; if using frozen corn, thaw and drain well.
  2. 2
    Shell and devein the shrimp, then coarsely chop them into bite-sized pieces.
  3. 3
    In a large mixing bowl, combine the corn, chopped shrimp, garlic, shallots (or green onions), ground coriander, cumin, chopped coriander leaves, flour, and salt.
  4. 4
    Add the beaten eggs to the bowl and mix everything together until well incorporated.
  5. 5
    Heat a thin layer of peanut or vegetable oil in a large skillet over medium-high heat.
  6. 6
    Pour approximately 1/4 cup of the corn mixture into the hot pan for each fritter, leaving about 1/2 inch of space between them.
  7. 7
    Fry the fritters until the bottoms are golden brown and crisp, about 1 to 2 minutes.
  8. 8
    Carefully flip the fritters and cook for another minute on the second side until golden and cooked through.
  9. 9
    Remove the cooked fritters from the pan and drain on paper towels.
  10. 10
    Keep the cooked fritters warm while frying the remaining batches.
  11. 11
    Serve the fritters hot or at room temperature with sambal ulek for dipping.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 43.0kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 7.5mg1%
Total Carbohydrate 9.5g4%
Dietary Fiber 1.2g5%
Sugars 1.6g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh corn if available, but frozen corn works well if thoroughly drained.

You can substitute shallots with green onions if shallots are not available.

Ensure the oil is hot before adding the mixture to achieve a crispy exterior.

Serve immediately for the best texture, though they are also tasty at room temperature.

Keywords: corn, shrimp, fritters, indonesian, sambal, appetizer, street food, crispy, pan-fried, snack, seafood, vegetable, garlic, shallots, coriander, cumin
Read it online: https://www.chefs-mate.com/recipe/indonesian-corn-shrimp-fritters/