Burmese Corn Fritters (Pyaw Kyaw)

Ingredients

• 1.5 cups Corn Kernels
• 1/2 cup Rice Flour
• 1/4 cup Onion
• 1 small Green Chilies
• 1/2 teaspoon Ginger
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Salt
• 1 teaspoon Sugar
• 1/4 cup Water
• for frying as needed Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1.5 cups corn kernels, 1/2 cup rice flour, 1/4 cup onion (chopped small), 1 small green chili (chopped small, if using), 1/2 teaspoon ginger (minced), 1/4 teaspoon turmeric powder, 1/2 teaspoon salt, and 1 teaspoon sugar.
2. 2Gradually add the 1/4 cup water to the bowl, stirring constantly until you have a thick batter that holds its shape.
3. 3Heat enough vegetable oil to come 2.54 cm up the sides of a large, heavy-bottomed pot or Dutch oven over medium heat until it reaches 175°C.
4. 4Carefully drop rounded tablespoons of the batter into the hot oil, working in batches to avoid overcrowding the pot. Fry for 3 to 4 minutes per side.
5. 5The fritters are done when they are golden brown and crispy all over. Use a slotted spoon to remove them from the oil.
6. 6Place the cooked fritters on a plate lined with paper towels to absorb any excess oil.
7. 7Serve the Burmese Corn Fritters hot.

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