Cooking For Engineers

[Guest]

Michael,

Thanks. You're right. Using a lower temperature when frying the fritters (medium high instead or a higher temperature) cut down a LOT on the popping. I still felt safer using a splatter guard because of my previous experience. Thanks for the tip.

Elaine

[ChemMe]

Michael (or anyone with the answer), About how many ears of corn would I need for this?

Also, I tend to use Dale's Sauce in place of soy sauce, so I dont have any on hand. I would appreshate any alternative dipping sauces anyone could suggest, please.
Thx.

[Renatta]

I just made the corn fritters from the recipe. I followed the direction to a "T". They were great!!! The final batter did not look exactly like the picture. Mine looked white with corn kernels. It came out ok anyway.

[Guest]

These came out great! I added some jalapenos for some extra kick. Also, I found if you use canned corn, increasing the flour to 1/4 cup helps a lot.

[johnnyt]

i have been told, white vinegar can also be used to cut the heat. add a little at time and mix it well. something about the chemicals of vinegar inhibits the "hot" spices of the chili sauce or something.

[jagung]

Hi, i'm from indonesia. In many families basicly "dadar jagung" or corn fritters or Fried Mashed Corn batter recipe made by grated corn or mashed it using cobek or you could use food processor , add some chopped chili(thai pepper), after you mashed it you can add chopped shrimp, flour, chopped shallot, pea(optional, my mom add it to make the colour more interesting), salt and white pepper.
(that's why i found your recipe kinda unusual)

[Guest]

i like to eat mine with ketchup or ranch dressing.

[Cathy (guest)]

Firstly, thanks for this variation of corn fritters
It seems there are several variation of this recipe - the version I know (my family is also from Indonesia) also uses whole corn kernels but the batter is made from flour, salt/pepper/chilli, turmeric and garlic (i.e. without eggs).

Secondly: Your blog as a whole is great - thanks for presenting all those recipes and tips on your website!

[Zachariah]

I was 1/2 cup shy on the corn, so I substituted onions, and it worked great. Nice and tasty.

Also, whipping egg whites by hand is frakkin' hard.

[Amelia]

Hi,

I have eaten these corn fritters at E&O Trading Co. and loved them and I plan to try making them this weekend. Would you be so kind as to give me the recipe for the dipping sauce? I'm not very good at experimenting. Thanks.

[Guest]

Really good recipe

I added a touch more flour along with a small handful of chopped spring onion and red pepper.

For perhaps a bit of a healthier version, I fried them in a non stick pan with a touch of olive oil - perfect.

[Guest]

FANTASTIC!! My family enjoyed these fritters SO much. I didn't have any chili sauce on hand, so I improvised on her comment, and added a tsp of sugar to soy sauce and then about 1.5 tsp jalapeno juice. . . micro for a few and voila! A++

Thank you, I love this site!!

[Guest]

I have not tried these yet, but if you are looking for a sweeter dipping sauce I would recommend adding rice wine vinegar to soy sauce (roughly 2/3 soy sauce and 1/3 vinegar). The rice wine vinegar adds sweetness, and cuts down on the saltiness.

[Guest]

Here in Auckland, the Asian cafes make these with a delicious creamy sauce - simply sour cream with thai sweet chili sauce mixed in.

[Drew]

Here's a spicy dipping sauce recipe I use when I make Shao Mai. Porbably work for the fritters too!
SPICY DIPPING SAUCE:
1/2 cup soy sauce
2 tablespoons black vinegar, or Chinkiang vinegar
1 teaspoon chile paste
1/2 teaspoon sugar
1 tablespoon minced garlic