CORN, SHRIMP, AND PEPPER FRITTERS
Source: Far East Cafe: The Best of Casual Asian Cooking by Joyce Jue
Makes about 24 fritters

Corn was introduced to Indonesia by Spanish colonists in the seventeenth century. It proved as agriculturally viable as rice in some parts of the archipelago. A favorite Indonesian street-food snack, corn fritters have an addicting aroma that lingers long after they are cooked.

2 cups corn kernels (from about 3 large ears)
1/2 pound shrimp, peeled, deveined, and coarsely chopped
2 shallots, finely chopped
1 small green or red bell pepper, or 1/2 of each, seeded, deribbed, and finely chopped
1 small fresh red chili pepper, seeded, minced fine
2 garlic cloves, finely chopped
1 egg
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt
2 tablespoons water
peanut or corn oil for frying
sriracha sauce (hot chili sauce) for dipping (or a squeeze of lime or lemon juice)

In a food processor fitted with the metal blade, process the corn into a corn paste. (Do not puree.) Scrape the corn into a large bowl. Add the shrimp, shallots, bell pepper, chili, garlic, and egg; mix well.

In a small bowl, stir together the flour, baking soda, coriander, cumin, salt, and water. Add to the corn mixture and mix well.

In a large, heavy frying pan over medium-high heat, pour in oil to a depth of at least 1-inch and heat to about 375 degrees on a deep-frying thermometer.

Drop a few generous tablespoons of the corn mixture into the oil, leaving enough space for each fritter to spread. Fry until golden-brown and crisp on the underside, about 1 minute. Turn over and continue to fry until brown and crisp on the second side, about 1 minute longer. Using a slotted spoon, transfer the fritters to paper towels to drain. Place on a platter and keep warm while frying the remaining fritters.

Serve the fritters hot or at room temperature with Sriracha sauce or lime or lemon juice.