Appetizers/Small Plates · Sponsored · Vegetables/Vegetarian

Indonesian Corn Fritters with Tamarind Chili Sauce

Indonesian Corn Fritters

The Oscars are tomorrow night and I have to admit, I just LOVE them. The glitz, the glam–I can’t help but be swept away in the spirit of the Old Hollywood Glam.

Sure, I haven’t watched all of the top nominated films but the event is the perfect excuse for a fun
“girls night in” filled with lots of cocktails and delish little bites. A  charcuterie board and other finger foods are the perfect accompaniment to a night of gorgeous gowns while my gal pals and I catch up on latest celebrity gossip.

Indonesian Corn Fritters

For my most recent contribution to the Safest Choice™ Darling Dozen, I wanted to make something easy to whip together while unique enough to impress your Oscar going friends. These Indonesian style Corn Fritters are the exact thing and are spiced with South East Asian flavors like Thai chilies, Kaffir lime leaves and turmeric. With just barely enough “batter” to hold the kernels together, the sweet corn definitely is the star especially when dunked into a mixture of Tamarind Chili Sauce and Sriracha.

Indonesian Corn Fritters

Since it is the Academy Awards, I’d recommend serving them with a bright, refreshing cocktail like a Paloma or Blood Orange Margarita— though a chilled glass of champagne would be fab as well.

Much thanks to our friends at Safest Choice™ and to learn more about them and their pasteurization process to eliminate salmonella, please click here.

Enjoy Oscar Night!
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Indonesian Corn Fritters with Tamarind Chili Sauce
Makes approximately 16 fritters

Ingredients:

Sauce:
3 tablespoons tamarind juice concentrate
1½ tablespoons fish sauce
1 tablespoon warm water
½ tablespoon lime juice
1 tablespoon palm sugar
1 teaspoon minced garlic
1 Thai bird chile, minced finely
1 teaspoon Sambal chili paste

Fritters:
2 large fresh whole corn cobs (about 3 heaping cups of corn kernels)
¼ cup chopped shallots
1 tablespoon minced garlic
2 scallions, chopped (more for garnish)
2-3 Thai bird chilies, minced (depending on your heat preference)
4 fresh kaffir lime leaves, minced
¼ cup chopped cilantro leaves (more for garnish)
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon ground coriander
1/8 teaspoon turmeric powder
¼ teaspoon coarse black pepper
½ teaspoon kosher salt
2 large Safest Choice™ pasteurized eggs, beaten
¼ cup rice flour
vegetable oil
sea salt
lime wedges
Sriracha sauce

Prepare the sauce. In a bowl, whisk together all the items and refrigerate until serving.

Stand one ear of corn vertically on a cutting board or in a large bowl. Using a sharp knife, carefully cut down the sides of the corn to remove the kernels. Repeat with the remaining ear of corn.

In a large bowl, mix the first 13 ingredients together. Stir in the beaten eggs and rice flour until just combined. The batter will be minimal and just barely hold the corn and aromatics together.

Take a large cast iron skillet or other heavy bottom pan and pour in oil until it reaches about ½ – ¾ inch up the side of the pan. Allow the oil to come up to medium heat. Carefully place large spoonfuls of the corn mixture in the skillet – avoid having the fritters touch each other. Fry the fritters for about 2 minutes on each side until they reach a deep, golden color. Take caution while frying as the corn kernels may splatter a bit during the frying process. I like to place an inexpensive mesh splatter screen over the skillet while frying. Once done, remove the fritters from the oil and briefly drain on paper towel lined plates. Sprinkle each fritter with a few pinches of sea salt while they’re still warm and garnish with additional chopped scallions and cilantro.

Serve the fritters warm with a squeeze of fresh lime juice, Sriracha and tamarind chili sauce.

 

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*DISCLOSURE: As a brand ambassador for the Safest Choice™ Darling Dozen, I was compensated for the creation of this recipe and post. However, as always, all opinions are my own.*

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Hitting the Streets for the “SF Street Food Festival”

This past Saturday, I joined thousands of Food Goers and Foodies at the 2nd Annual San Francisco Street Food Festival hosted by La Cocina.

I was lucky enough to score a snazzy media pass from Foodbuzz (THANK YOU!) that allowed me early access to the event along with an insightful tour of the grounds. Our expedition allowed us the great opportunity to meet and greet with several of the vendors, sample delish foods and beverages, (YUM!) and learn in depth information about the amazing Incubator Program coordinated by La Cocina.

From La Cocina:

“By providing affordable, shared, commercial kitchen space, an array of industry-specific technical assistance and services, and access to market opportunities, La Cocina works with entrepreneurs as they launch, grow, and formalize successful food businesses. We focus primarily on women from culturally diverse communities and immigrant communities. Our vision is that our program participants will become economically self-sufficient and contribute to a vibrant and diverse economy doing what they love to do.”

Their three-step model (pre-incubation, incubation, and graduation) truly provides support and encouragement for many low-income entrepreneurs—giving them a real foundation for success as they start up their businesses. After speaking to many of the vendors from the program, it greatly reaffirmed the vital work that La Cocina carries out.

And now…..THE FOOD.

Five city blocks cradled over 40 vendors of delicious goodness. I was absolutely drunk from the mouth-watering aromas. Simply Intoxicating. Noodles, tacos, sandwiches, bacon wrapped hot dogs, cupcakes, ice cream, corn, and on…and on…and on!

“Festival Seating” pulled together with these really cute painted wood planks and milk crates


This is Azalina Eusope–a 5th generation street food vendor and head of “Azalina’s Malaysian”.  Incidentally, she started off as a Pastry Chef 🙂

“Air Bandung” (Coconut-Rose Milk)–Azalina said it’s perfect to accompany many of the fried foods from Malaysia


Chef David Bazirgan of “Chez Papa”

Melon Agua Fresca from “Chez Papa”


Stuff Figs and Sausage Sandwich from “Chez Papa)

Torta de Mole Verde and Tostada de Tinga from “El Buen Comer”–t


Veron­ica Salazar of “El Huarache Loco” whose family also has a restaurant in La Raza, Mex­ico City.

Tacos de Alhambre from “El Huarache Loco”

Vegetarian Banh Bao from “The Slanted Door”

Vanilla Bean Creme Brulee from “The Creme Brulee Cart”

Chef Thomas Odermatt of “Roli Roti“. Chef Odermatt grew up in his family’s butcher shop and was particularly cheerful and friendly to those stopping by his booth. Their booth was clearly the most visited that day. 🙂


Porchetta from “Roli Roti

Porchetta from “Roli Roti“…..Aaaah-Maaay-Ziiing.

Neal Gottlieb of “Three Twinis Ice Cream”. He insisted we taste the ice cream with the antique silver spoons to increase the experience. And he was right!


Dee-lish Frozen Treats from “Three Twinis Ice Cream”

Soba Noodles from “Hapa Ramen”

Mini-cuppies from “La Luna Cupcakes”

Sisig Tacos from “Hapa SF”

SO good, I had to throw in a close up 🙂


Bacon Wrapped Hot Dogs…OH MY!

Chicken Adobo from “The Adobo Hobo”. We also had their Calamansi-Thai Basil Cooler….VERY refreshing.

Meat goodness…

And MORE meat goodness!

Piroshkies from “Anda Piroshki

There was SO many different foods to choose from. Even with the media tour/food sampling and an additional 1.5 hours at the festival with the family–we barely made a dent. What were my favorites of the day? Easily the Porchetta Sandwich from Roli Roti –though the Sisig Taco from Hapa SF is quite high up on the list, too. The Porchetta Sandwich was just utter perfection. Unctuously, savory pork with delectably crispy skin in a roll. The pork loin is cooked slowly on the rotisserie which allows the fat and juices to drip down to a bed of fingerling potatoes that are just waiting to soak it all up. Excuse me, my mouth is watering uncontrollably. Chef Odermatt–you are brilliant!!!

An awesome day in SF filled with passionate chefs, an organization with a wonderful mission, endless amazing foods, and quality time with loved ones. I only wish I had a spare tummy to try all of the goodies. But then, maybe I’ll just leave the massive eating to this guy………

Joey Chestnut–World Champion in Competitive Eating. Yup, he was there, too. 🙂

So until next time friends–hit the streets for some good eats! 🙂