SAVOUR & SIP
Sweetcorn fritters Served as a snack or as part of a meal, these sweet and crunchy fritters are absolutely irresistible – and surprisingly simple to make
Traditionally, the fritters are made with fresh corn on the cob, but you can substitute canned (or frozen) sweetcorn so long as you drain the water to ensure a crunchy fritter. Makrut lime leaves infuse the fritters with a wonderful fragrance, while chilli-tomato sambal makes a great accompaniment. This can be prepared in advance, but to preserve the freshness of the tomatoes, add lime juice, salt and oil just before serving.
INGREDIENTS • 250g sweetcorn • 3 makrut lime leaves, centre stem removed and thinly sliced • 2 cloves of garlic, grated • 2 spring onions, finely chopped • 1-2 red bird’s eye chillies, finely chopped • 500ml sunflower oil, for deep-frying • 1 banana shallot, finely chopped
• 6 tablespoons rice flour • 4 tablespoons cornflour • 1/2 teaspoon salt • 1/2 teaspoon white pepper STEP-BY-STEP GUIDE 1. 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 ten seconds until a coarse purée. 2. In a large bowl, combine the sweetcorn, lime leaves, garlic, spring onions, chillies and shallot and mix well. Stir in the rice flour and cornflour. Season with salt and pepper. The batter should be thick, but easy to mix. If needed, add 2-3 tablespoons of cold water to thin it out slightly. 3. Heat the oil in a wok or deep saucepan over 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 180°C.) 4. Scoop a tablespoon of the mixture and flatten it slightly into a patty. Repeat with the remaining mixture. Carefully lower 5-6 into the pan and deep-fry for 2-3 minutes on each side until golden brown. Using a slotted spoon, transfer the cooked fritters to a plate lined with paper towels. Repeat with the remaining fritters. 5 . Place them on a serving dish and serve with some chilli sauce or traditional sambal.
VARIATION
For a twist on this, try samarinda sweetcorn fritters – otherwise known as empal jagung. Simply omit the lime leaves and chillies, and add a small bunch of Chinese parsley or celery leaves (chopped), and one tablespoon of ground coriander.
44 JUNE 2023 CAMBSEDITION.CO.UK
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