Indonesian Inspired Baked Corn Fritters

Fritters are generally associated with things being fried, but these baked ones are delicious! I won’t lie they aren’t the pretties things, and they kind of look like colored clay when they cook, but they taste great!

Yield: 8 servings

Prep time: 40 minutes

Total time: 1 hour 30 minutes

Ingredients

2 cups | frozen corn, seared and cooled down (to learn how to sear frozen corn, look at step 2 on this recipe)

1 | carrot, diced very small

1 | shallot, diced

2 | eggs

3/4 cup | all-purpose flour

2 tbsp | cornstarch

3/4 cup | cold water

2 tbsp | cilantro, chopped (optional)

1 1/2 tsp | coriander powder

1/4 tsp | tumeric

1/4 tsp | asafetida

1 tsp | salt

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. In a medium bowl combine all the dry ingredients together, this includes the flour, cornstarch and seasonings. In a separate large bowl combine the eggs, veggies, corn, cilantro and water until well mixed. Batter should be pretty thin.
3. Line a large baking sheet with parchment paper, and using a small ladle, spoon batter onto the paper. The batter should not be so thin it runs, but should be thin enough that it is flat.
4. Bake in the oven for 7-8 minutes, then remove the baking sheet, and flip the corn cakes over, and bake for another 6-7 minutes.
5. Serve hot as an appetizer or side dish!