Corn Fritter

INDONESIAN CORN FRITTER

        7
        cups of corn cut fresh from the
        cob 
        1 1/3 tsp garlic finely
        minced minced

        2-3 1/2 whole eggs, beaten
        1 cup 1/8
        inch sliced green onions

        2/3 cups all purpose flour
        1
        scant  teaspoon pepper
        1 cups
        1/4 inch diced celery


Combine all of the ingredients
except for the eggs until you are ready to make your
fritters. when you are ready, mix in the eggs. The
batter should have a slightly sticky texture without
being too runny. (It is best to start off putting in
2 eggs, then adding more if needed) Drop the batter
into hot oil with a tablespoon, and cook on each
side until golden brown. 

Notes:
The oil we use here at the restaurant is peanut
oil for frying the fritters. It should be around
275-300 degrees. The effect desired is to have
the fritter pop back to the surface of the oil
almost immediately. If it sits at the bottom of
your pan or pot, the oil is not hot enough. Take
care not to let the oil get too hot! The effect
of that would be what we call fritter wars
here at E&O, and you'll have popcorn being
made before your very eyes. Hot kernels of corn
will fly out of your pan in all directions! Test
the temperature of  the oil with a very
small dab of batter first. If it reacts
violently, you know the oil is too hot. The
texture of the finished fritter should somewhat
resemble lace. You want to be able to see a lacy
effect of the egg throughout the batter, and it
should be crisp. Too soggy and you may have too
much egg, and it will resemble more of a deep
fried omelet! Too much flour and it will not
crisp properly either. The freshness, water and
sugar content of the corn also have an effect on
the outcome of the fritter, and flour and egg
combinations need to be adjusted accordingly. In
all, it's a seemingly simplistic preparation and
level of ingredients, this fritter is one of the
most difficult items we have here at E&O.
Maintaining a consistent level of quality is at
times difficult due to these ever changing
variables. With a little practice and a careful
eye, you should have no trouble making these
fritters for your friends at your next party!
Enjoy!