Quinoa and Corn Fritters

Classic recipe for 'perkedel jagung' (Indonesian corn fritters), with quinoa added for the extra crunch.

Ingredients:

• 1 (15 1/4 oz) can sweet corn, drained 
• 1/2 cup cooked quinoa
• 2 green onions, chopped
• 4 tablespoons all-purpose flour
• 1 egg
• 1/4 cup water/chicken stock
• 1/2 teaspoon ground coriander
• salt and ground white pepper to taste
• cooking oil for frying (you should have enough oil to cover at least 2-inches from the bottom of your skillet)

Directions:

• Heat the cooking oil in a skillet over medium heat. In a large mixing bowl, combine flour, egg, water/chicken stock, coriander, salt and pepper. Mix until well blended and reach thick batter consistency (add a little bit more water if necessary). Add corn, quinoa and chopped green onions, mix together with the batter. 
• Once the oil is hot enough, drop a tablespoon of the corn batter into the oil. Repeat with the remaining batter. Fry until the fritters turn golden brown, remove from the skillet and drain on paper towel.