Last night I made corn fritters for dinner, this dish is actually a typical Indonesian afternoon snacks.
However I wanted to have it for dinner, so I made it slightly heavier by adding mashed prawns in the batter.
The result is pretty interesting, I find the middle part of the fritter is soft and moist, yet the outside part is still golden crunchy.
Normally if you don't put any prawn in the batter, it will be quite crunchy inside out after you deep fried it.
Also, corn in Mumbai are sweeter than the ones in Indonesia, so I thought it's quite a nice twist to have some sweet taste with a little bit salty and spicy mixture.
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