Indonesian Corn Fritters with Peanut Dipping Sauce

[Guest guest]

Indonesian Corn Fritters with Peanut Dipping Sauce:

 

Corn Fritters:

1 11-ounce can corn, drained

1/4 cup water

2 large crushed garlic cloves

1/3 cup soy or potato flour

1/2 cup egg substitute

3/4 tsp. ground coriander

1/4 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. pepper

1/3 cup thinly sliced green onions (both the green and white parts)

 

Peanut Sauce:

 

 

2 tbsp. creamy peanut butter

1/3 soy milk 2 tbsp very finely minced onions

1/2 tbsp. soy sauce

1/2 tbsp. lemon juice

1/2 tsp. coconut extract

1/16 tsp. cayenne pepper

1 tsp. cornstarch

Add sweetener to taste.

 

 

In a blender container, combine corn, water and garlic. Blend for a few seconds,

until

the mixture is blended but not completely pureed. Spoon into a bowl and add

remaining fritter

ingredients. Mix well.

 

 

Preheat a large nonstick skillet or griddle over medium heat. Oil it lightly or

spray

with nonstick cooking spray. Using a tablespoonful for each fritter, drop the

corn mixture

onto the griddle. Turn when edges appear dry and bottoms are lightly browned.

Cook until

golden brown on both sides.

 

 

Peanut sauce: Place peanut butter in a small saucepan. Gradually stir in soy

milk, then add remaining ingredients. Stir

to dissolve cornstarch. Bring mixture to a boil over medium heat, stirring

constantly.

Continue to cook and stir, 1 to 2 minutes more. Serve with fritters, allowing

abot 1/2 tbsp.

of sauce for each fritter.

 

 

Makes 4 servings (4 fritters and 2 tbsp. sauce each serving)