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Vietnamese Corn and Coconut Fritters (Cha Bap Ran)

Make Vietnamese Corn and Coconut Fritters (Cha Bap Ran) at home with Thick Coconut Milk, All Purpose Flour, Cornstarch, Salt, and Water. Serves 20. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 4 tbsp
• 1/4 cup
• 1 tsp
• 1/2 tsp
• 1
• 1 tbsp
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Set the batter aside.

2. 2

   DIPPING SAUCE: In a small shallow bowl, mix the dipping sauce ingredients together to dissolve the sugar.

3. 3

   Taste and add more water and sugar if you want to decrease the intense heat of the sauce.

4. 4

   Set aside.

5. 5

   FRY THE FRITTERS: Use a wok or a large, heavy skillet to fry in.

6. 6

   Pour in the oil to a depth of � to 1 inch.

7. 7

   Over a medium-high flame, heat the oil to 350 degrees on a deep-fry thermometer.

8. 8

   Test the readiness of the oil by dropping in a bit of the batter, which should generate immediate bubble action before floating to the top in about 5 seconds.

9. 9

   When the oil is ready, gently drop teaspoonfuls of batter into the oil.

10. 10

    The fritters should sink to the bottom, instantaneously be surrounded by a ring of bubbles, and then rise to the top within seconds.

11. 11

    Fry as many fritters as your pan may comfortably accommodate without crowding the surface once the fritters have floated to the top.

12. 12

    Fry the fritters until they are golden brown, turning over once.

13. 13

    Remove to a paper towel-lined plate to blot away any excess oil. (If the fritters deflate and soften soon after you've pulled them from the oil, you need to fry them longer; they should hold their shape and remain slightly crispy.) Continue to fry until all the batter is used up, remembering to regulate the heat so that it remains around 350 degrees F.

14. 14

    Serve as finger food accompanied by the dipping sauce.

15. 15

    Advance Preparation - Although these fritters are best just out of the frying pan, you may fry them early in the day and keep them at room temperature.

16. 16

    Reheat the fritters on a baking sheet in a 350-degree oven until hot and crispy, 7 to 10 minutes.

17. 17

    During the frying, remove the fritters just shy of golden brown, as they continue to brown during reheating.

18. 18

    Tender, flavorful and lightly crispy, these delicious fritters impart a remarkable fragrance as they fry.

19. 19

    Farmer's original The Boston Cooking School Cook Book (1918) there was a similar corn fritter recipe that included corn, flour, salt, baking powder, eggs and paprika.

20. 20

    At the height of corn season during the summer, use fresh corn to produce the best flavors.

21. 21

    What more can you ask for?

22. 22

    Contributed to the FareShare Gazette by Chupa; 2 November 2003. www.fareshare.net