Crispy corn fritters ala "I Made Gusti"

Ingredients for 2 servings:

• 1 can of corn kernels, drained weight approx. 250 g
• 4 tbsp, heaped cornstarch (e.g. Maizena)
• 1 egg(s), size S
• 1 pinch(s) of sugar
• 1 pinch of salt
• 2 tbsp celery leaves, alternatively flat parsley
• e.g. sunflower oil
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) black pepper, freshly ground
• 4 tbsp chili sauce (spring roll sauce ala Sanur Beach, see appendix)
• 4 tbsp apricot jam (for children)
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Double-fried fritters with plenty of corn kernels. Recipe from Bali, Indonesia.

Strain the corn kernels well, reserving the brine. Crack the egg and whisk it well with the sugar and salt. Mix in the corn flour. Depending on the egg’s ability to swell, add corn flour or cornflour. You should end up with a thick batter. Mix in the corn kernels. Wash the fresh celery, removing the stalks and any unhealthy leaves. Roughly chop the leaves and mix in. Mix in the optional ingredients as desired. Let the batter rest for 10 minutes. Form 4 fritters and place on an oiled plate. Garnish with serving bowls. Heat a pan, add 4 tablespoons of sunflower oil and heat until hot. Gently slide the fritters into the pan and fry on both sides until light brown. Drain on kitchen paper, transfer to serving bowls, and top with the sauce or jam. Serve and enjoy warm as a side dish or snack. Appendix: Springroll sauce ala Sanur Beach see: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html