200 grams Corn Peel, removed corn from the cob and steam for 15 minutes
4 cloves Garlic
2 cm Turmeric
2 cm Kencur (white ginger) lesser galangal
1/2 tsp. Pepper
1 tbsp. Sugar
1 tbsp. Celery finely chopped
2 pcs Egg
200 ml Vegetable oil for deep frying
1/2 tsp. Salt to taste
Steam the corn for 15 minutes then blend with a motar and pestle until turns in to mash corn. Put aside.
Pound garlic, kencur and tumeric together in a motar and pestle to make paste then add mash corn.
Combine the mixture in the mixing bowl with pepper, sugar, salt, beaten egg, chopped celery leaves and knead with your hand until the mixture clings together well
Shape mixed corn into 4 - 5 cm patties. Deep-fry in a wok, one or two time, turning them over if necessary to achieve an all-over golden brawn color.
Remove and set aside on absorbent kitchen paper.