Ingredients
Fritters:
• 200g (7oz/1 cup) fresh corn kernels or tinned corn, drained
• 1 egg
• 2 garlic cloves
• 2tsp ground turmeric or 2cm (3⁄4 in) piece of fresh turmeric
• 2cm (3⁄4 in) piece of fresh ginger root
• 1tsp coriander seeds
• 1tsp cumin seeds
• 1tsp cayenne pepper
• Pinch of sea salt
• 2 spring onions (scallions), trimmed and chopped
• 1⁄2 celery stalk, grated
• 1tbsp chopped coriander (cilantro)
• 1 small carrot, grated
• 20-30 g (3⁄4-1 oz/scant 1⁄4 cup) rice flour or cornflour
• 1 long red chilli, finely chopped
• 10tbsp coconut oil, for deep-frying
Dressing:
• 4tbsp kecap manis (Indonesian sweet soy sauce)
• 1tbsp water
• 4 Thai chillies, thinly sliced
• 1 shallot, thinly sliced
“Textured, spicy, moist and absolutely delicious, these fritters – also called pedel jagung – are great served with ginger and tomato sambal or kecap manis dressing diluted with a bit of water and sprinkled with chillies and shallots. Be good to yourself.” — Tanita de Ruijt, Super Roots
Method
1 Put half the corn kernels in a blender or food processor, along with the egg, garlic, turmeric, ginger, spices and a pinch of salt, and blitz until smooth.
2 Pour the mixture into a jug or bowl and add the rest of the fritter ingredients; the spring onions, celery, coriander, carrot, the remaining corn kernels, the rice flour or cornflour and chilli. Stir to combine.
3 Meanwhile, heat the coconut oil in a deep frying pan (skillet) over a medium-high heat until it reaches 160-180°C (320- 350°F) (if it’s any hotter, the fritters will burn before they are fully cooked through). If you don’t have a thermometer, put a wooden spoon in the oil – as soon as bubbles start to come to the surface, the oil is ready.
4 Add one heaped tablespoon per fritter to the hot oil, cooking in batches of four at a time, and fry for about five minutes on each side, turning them halfway, until golden brown. Remove with a slotted spoon and drain on paper towels and repeat with the rest of the batter.
5 Make the dressing by mixing all the ingredients together. Serve the warm fritters with the sauce.