Cherry & Dennis Recipes
Indonesian Corn Fritters
印尼粟米炸餅
Recipe overview
Sweetcorn, spring onion, coriander and garlic are folded into a light batter and fried into crisp-edged Indonesian fritters.
01
Ingredients
Main ingredients
- 400 g sweetcorn kernels
- 120 g all-purpose flour
- 30 g cornstarch
- 1 piece egg
- 120 ml water
- 3 clove garlic
- 3 piece shallots
- 2 stalk spring onion
- 15 g coriander
Seasoning
- 1/2 tsp ground turmeric
- 1 tsp salt
- 1/2 tsp white pepper
- 600 ml cooking oil
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- whisk
- wok
- tablespoon
- tongs
- metal rack
- baking tray
03
Steps
Step 1
Drain the corn
Drain the corn in a strainer, then blot until no excess surface water remains.
Step 2
Chop the aromatics
Finely chop garlic and shallots; thinly slice spring onion and coriander.
Step 3
Crush half the corn
Roughly crush half the corn with a fork, leaving the other half whole.
Step 4
Mix the dry batter
Whisk flour, cornstarch, turmeric, salt and white pepper together in a large bowl.
Step 5
Make the batter
Whisk egg with water, add to the dry mix and stir just until a thick flowing batter forms.
Step 6
Fold in corn and herbs
Fold in whole and crushed corn, garlic, shallot, spring onion and coriander.
Step 7
Heat the oil
Heat 4 cm depth of oil in a wok to 175°C over medium heat.
Step 8
Test the batter
Test the oil with 1 level teaspoon, about one-fortieth of the batter; it should rise and bubble steadily without darkening quickly.
Step 9
Portion the fritters
Lower heaped tablespoons of batter close to the oil, frying 4 to 5 fritters per batch without crowding.
Step 10
Fry and turn
Fry the first side for 2 minutes until golden, turn each fritter, then fry the second side for 2 minutes, for 4 minutes total.
Step 11
Drain the fritters
Lift the first crisp golden batch to a metal rack; repeat steps 9 and 10 with all remaining batter until none remains.
Step 12
Serve hot
Rest for 2 minutes to set the crust, then serve while crisp outside and tender within.
Common mistakes
- Do not skip the stated drying, preheating or resting stages; use the food-state and safe-temperature cues.
Tips
Measure every ingredient before starting and follow the stated quantity, heat and timing sequence.
