Taste of Asia: Balinese Corn Fritters

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Taste of Asia: Balinese Corn Fritters

July 29, 2016

One of our favorite parts of traveling to Asia is how it engages all of the senses—the smell of the spicy, humid air; music wafting from temples to the streets; the cool, smoothness of a new silk shirt; and, best of all, the complex, fresh, fiery flavor of a new Asian snack. This one was discovered during a recent cooking class in Bali. While we had always associated corn with the Americas, here its slight sweetness melds perfectly with typical Indonesian flavors. These are perfect served straight out of the pan accompanied by a cold Bintang beer or your favorite summer beverage.

Bregedel (Corn Fritters)

1. Start heating a pot of oil to deep fry the fritters (coconut oil is recommended, or substitute canola or vegetable oil)

2. Grind the ingredients below into a paste using a large mortar and pestle (or a food processor—though our cooking teacher swears it won't taste as good this way!)

  • 1 stalk of lemongrass (woody parts removed)
  • 2 fresh chilies (fresnos or jalapenos)
  • 1 habanero
  • 2 cloves of garlic
  • 2 small shallots
  • 1 coin of ginger
  • 1 coin of galangal (or more ginger)
  • 1 coin of fresh turmeric (or ¼ tsp. powder)
  • 1 macadamia nut
  • 1 tsp. whole coriander
  • 1 tsp. whole black pepper

3. Add:

  • 1 cob of fresh corn kernels (or equivalent of frozen corn kernels)

5. Combine until corn is crushed but not pulverized

4. Mix in:

  • 2 tsp. liquid plam sugar (substitute maple syrup or honey)
  • ½ tsp. salt
  • 1 egg
  • 3 heaping Tbs. white rice flour
  • 1 tsp. minced kaffir lime leaf (substitute lime zest or cilantro)

5. Drop tablespoons into hot oil and fry until brown and crispy.