Perkeldel Jagung (Indonesian Corn Fritters)

1 large Egg, fresh, whole, raw
2 tsp Coriander leaf, dried
1 tsp Pepper, black
1 tsp Salt
1 tbsp chopped Fresh Chives
2.50 cup kernels Yellow Sweet Corn, Frozen
3 cloves Garlic
3 tsp Ginger Root
1 tbsp chopped Shallots
30 Flour, whole grain
1 serving Tropicana Slim Sweetner

1. Grind the corn kernels in a food processor or blender. (for a chunkier version, only grind half of the kernels) Scrape the corn into a large mixing bowl.

2. Shred the ginger finely (use an equal amount of kunci root instead if available), peel and chop the garlic and shallots. Add these to the mixing bowl.

3. Add the ginger, coriander, black pepper, shallots, garlic, salt, artificial sweetener, chives, egg and flour to the mixing bowl.

4. Mix with a large wooden spoon or electric mixer until you have a smooth, thick batter.

5. In a large, heavy frying pan, preheat 1 cup of palm oil (or canola oil if palm oil is not available) over medium-high heat. When a small dribble of batter sizzles when dropped into the oil it is ready for cooking. Use a large serving spoon and drop 2 tablespoons of the batter into the pan for each fritter. Cook for 2 to 4 minutes each, or until it turns golden brown, turning once with a spatula. You may cook up to 4 fritters at a time. When fritters are done, use the spatula to transfer them to a plate covered with absorbent paper to cool. Serve with Indonesian sambal (hot pepper sauce).

Serving Size: 2 fritters