The recipe is not as easy as putting it unhusked in the microwave oven, but it is one of my favorites. The shrimp is a luxury that my mother used to add, not included in the 'regular' Indonesian corn fritters.
Corn fritters
1 fresh ear of corn
2 heaping tablespoons of all purpose flour
1 egg
to your taste: minced shallots, minced garlic, green onions (cut into thin rounds), black or white ground pepper
Slice the kernels thinly from the cob, then slice them the second time closer to the cob, and then scrape the juicy remnants of the kernels from the cob. I slice them directly into a plastic bowl. Chop the shallot/s and garlic clove/s finely. You can also use a small onion instead of shallot/s. Add to the bowl, also add the sliced green onions, both the white and green parts. Add salt and pepper and the egg. You can add 1 teaspoon of sugar. Then mix everything. Fry tablespoons fulls in hot oil. I used a little over medium heat. Do not put too many at once. Wait until they float, then turn them around, so they are evenly golden. Drain on paper towels. You can fry one first and taste it and adjust the batter to your taste. Best eaten while hot, but they can be also eaten at room temperature.
This is the recipe that I used for 2 ears of corn.
2 ears of corn.
3 heaping tablespoons of flour
2 extra large eggs
1 teaspoon salt )
1 teaspoon pepper ) can be adjusted to your taste
2 tablespoons chopped shallot )
2 tablespoons chopped garlic )
3 stalks green onions, both white and green parts, thinly sliced into rounds )
6 large raw shelled shrimp, rinced and dried with paper towels, then cut into about 1 cm or 1/2 inches.--optional
Instruction--the same.
