Corn, Shrimp and Pepper Fritters

  • Active Time 20m
  • Total Time 20m
  • Rating ****

Makes about 24 fritters

Corn was introduced to Indonesia by Spanish colonists in the seventeenth century. It proved as agriculturally viable as rice in some parts of the archipelago. A favorite Indonesian street-food snack, corn fritters have an addicting aroma that lingers long after they are cooked.


  • 2 cups corn kernels (from about 3 large ears)
  • 1/2 lb shrimp, peeled, deveined and coarsely chopped
  • 2 shallots, finely chopped
  • 1 small green or red bell pepper, or 1/2 of each, seeded, deribbed and finely chopped
  • 1 fresh small red chili pepper, seeded and finely minced
  • 2 cloves garlic, finely chopped
  • 1 egg
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 tablespoons water
  • Peanut or corn oil for frying
  • Sriracha sauce* for dipping, or a squeeze of lime or lemon juice
  • *Note: Sriracha sauce is a commercial Thai chili sauce that can be found in most large grocery stores and Asian markets.


In a food processor fitted with the metal blade, process the corn into a coarse paste. (Do not purée.) Scrape the corn into a large bowl. Add the shrimp, shallots, bell pepper, chili, garlic and egg; mix well. In a small bowl, stir together the flour, baking soda, coriander, cumin, salt and water. Add to the corn mixture and mix well.

In a large, heavy frying pan over medium-high heat, pour in oil to a depth of at least 1 inch and heat to about 375 degrees F. on a deep-frying thermometer. Drop a few generous tablespoonfuls of the corn mixture into the oil, leaving enough space for each fritter to spread. Fry until golden brown and crisp on the underside, about 1 minute. Turn over and continue to fry until brown and crisp on the second side, about 1 minute longer. Using a slotted spoon, transfer the fritters to paper towels to drain. Place on a platter and keep warm while frying the remaining fritters.

Serve the fritters hot or at room temperature with Sriracha sauce or lime or lemon juice.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2425

nutrition information per serving

44 calories; 2g total fat; 23mg cholesterol; 127mg sodium; 5g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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