Ngo Chien (Vietnamese Corn Fritters)

Ingredients

Fresh corn kernels

2 cups, husked and cut from the cob

All-purpose flour

1/2 cup

Rice flour

1/2 cup

Garlic

3 cloves, minced

Green onions

1/4 cup, finely chopped

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Water

1/2 cup (adjust as needed)

Vegetable oil

for deep frying

Instructions

1. In a large bowl, whisk together the all-purpose flour, rice flour, salt, and black pepper until well combined.
2. Add the fresh corn kernels, chopped green onions, and minced garlic to the flour mixture. Toss gently to ensure the corn is evenly coated.
3. Gradually pour in the water, stirring continuously until you achieve a thick batter consistency, similar to pancake batter. Adjust the water as necessary.
4. In a deep pan or pot, heat enough vegetable oil over medium heat, ensuring it's hot enough for frying (about 350°F or 175°C).
5. Using a spoon, drop spoonfuls of the corn batter into the hot oil, taking care not to overcrowd the pan. Fry in batches if necessary.
6. Fry the fritters for about 3-4 minutes on each side or until they are golden brown and crispy.
7. Once cooked, use a slotted spoon to remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Serve the Ngo Chien hot, optionally with a dipping sauce of your choice, such as a spicy chili sauce or a tangy soy-vinegar dip.