Indonesian-style crispy corn fritters with sambal mayonnaise
Serves: 4
Ingredients:
- 1 can (400g) of sweet corn kernels
- 2 tbsp plain/all-purpose flour
- 4 tbsp rice flour
- 1 egg yolk (avoid the egg white to keep corn fritters crispy)
- 30-40ml ice-cold water (adjust slowly until mixture thickens)
- Vegetable oil for shallow frying
Spice Paste:
- 3 shallots, finely diced
- 2 spring onions, sliced
- 2 cloves garlic, minced
- 1 red chilli, finely chopped
- ¾ tsp salt (adjust to taste)
- ½ tsp mushroom stock powder
- ¼ tsp ground white pepper
Sambal Mayo:
- ½ cup Kewpie mayonnaise
- 2 tbsp Sambal Sambal Rica Rica
- 1 tsp lime juice
Instructions:
- Drain the canned corn completely. Pat the kernels with a paper towel to remove excess moisture.
- Combine the corn and the spice paste in a medium bowl.
- Stir in the egg yolk, rice flour and all-purpose flour until the corn is coated.
- Pour in the ice-cold water one splash at a time. Stop when the batter is thick and pasty.
- Heat a thin layer of oil in a frying pan over medium-high heat.
- Spoon heaped tablespoons of batter into the pan and flatten slightly.
- Cook for 3–4 minutes per side until crisp and golden.
- Mix together the mayonnaise, sambal and lime juice.
- Serve the fritters hot with the sambal mayo on the side.
Serving suggestions – Top with extra spring onions, coriander and a drizzle of sambal mayo for a vibrant finish.