Indonesian sweetcorn fritters with chilli and tomato sambal
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 250g sweetcorn kernels
- 3 makrut lime leavesstems removed, thinly sliced
- 2 garlic clovesgrated
- 2 spring onionsfinely chopped
- 1-2 red bird's eye chilliesfinely chopped
- 1 long shallotfinely chopped
- 6 tbsp rice flour
- 4 tbsp cornflour
- ½ tsp white pepper
- 500ml sunflower oilfor deep-frying
Chilli and tomato sambal
- 3 green or red tomatoeschopped
- 2-3 red bird's eye chilliesthinly sliced
- 1 long shallotfinely chopped
- 2 tbsp coconut oil or extra-virgin olive oilwarmed
- juice of 2 limes
Nutrition: per serving
- kcal318
- fat15.1g
- saturates5.4g
- carbs38.9g
- sugars4.7g
- fibre3.2g
- protein5g
- salt0.9g
Method
step 1
To make the sambal, put all the ingredients in a bowl and mix well. Season with ¼ tsp of salt and add a pinch of sugar, if you like. Serve immediately or transfer to an airtight container and top with oil – it will keep in the fridge for two to three days.
step 2
For the fritters, if using canned sweetcorn, drain well and squeeze out as much water as possible from the kernels. Transfer the sweetcorn to a food processor and blend for 10 seconds into a coarse purée.
step 3
Put the sweetcorn, lime leaves, garlic, spring onions, chillies and shallot in a large bowl, and mix well. Stir in the rice flour and cornflour. Season with ½ tsp of salt and the white pepper. The batter should be thick but easy to mix – if needed, add 2-3 tbsp of cold water to thin it out slightly.
step 4
Heat the oil in a wok or deep pan over a medium heat. The oil is ready when a cube of bread dropped in sizzles on contact and turns golden in 10-15 seconds. Alternatively, use a thermometer and heat to 180C.
step 5
Scoop a tablespoon of the mixture and flatten it slightly into a patty. Repeat with the remaining mixture. Carefully lower five or six fritters into the pan and deep-fry for 2-3 mins on each side or until golden brown. Using a slotted spoon, transfer the cooked fritters to a plate lined with kitchen paper. Repeat with the remaining fritters. Put the fritters on a serving dish and serve with the sambal.
