Indonesian Corn Fritters

• 13 cup Thai sweet chili sauce
• 13 cup Bango or other kecap manis
• 4 ears of corn, kernels cut from cob, or one 15 1/4 ounce can of corn, drained
• 2 cloves garlic, minced
• 1 tablespoon red bell pepper, julienned into pieces 1/2 inch long, and 1/8 inch wide
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1 large egg
• 1/2 teaspoon sugar
• 2 tablespoons corn starch
• 2 tablespoons rice flour
• 1 tablespoon finely chopped shallot
• Salt
• Vegetable oil

1. For the sauce: In a small bowl, combine sweet chili sauce and kecap manis.
2. Mix and set aside.
3. For the fritters: In a large bowl, combine half the corn kernels, garlic, red bell pepper, nutmeg, ground pepper and egg.
4. Mix well.
5. Place in blender and process at medium speed until pureed.
6. (Variations: For a smooth fritter, add all the corn to the blender; for a very crunchy fritter, reserve all of the corn for Step no.
7. 3)
8. Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels.
9. Mix well, and season with salt to taste.
10. In a wok or a deep frying pan over high heat, add vegetable oil to a depth of 1 1/2 to 2 inches.
11. Heat to 350 degrees.
12. Working in batches, scoop up corn mixture 1 tablespoon at a time, and add to hot oil; be careful not to crowd pan.
13. Fry until golden brown, 1 1/2 to 2 1/2 minutes a side; fresh corn may take slightly longer to brown than canned.
14. Drain and place on paper towels.
15. Serve with dipping sauce.

sweet chili sauce, bango, corn, garlic, red bell pepper, ground nutmeg, freshly ground black pepper, egg, sugar, corn starch, rice flour, shallot, salt, vegetable oil

Taken from cooking.nytimes.com/recipes/1015585 (may not work)