Perkedel jagung (spiced corn fritters)

45 MINUTES | MAKES 15 LARGE FRITTERS | EASY |

My aunty Tje Ie in Kupang, Timor, loves to make these when she has visitors – a tradition I’ve carried over to my home in London. Juicy, chunky kernels of corn come together with fragrant spices and aromatics to form these delicious fritters. They keep for up to two days in the fridge and, if prepared in advance, are best reheated in the oven for 10 minutes at 170C/fan 150C/gas 3. If using tinned or frozen corn, squeeze out as much moisture as possible – the easiest way is in between layers of kitchen paper.

corn on the cobs 4 or tinned sweetcorn kernels 350g

sunflower oil 1 tbsp, plus extra for deep-frying

ginger 6cm piece (about 30g) thinly sliced

garlic 6 cloves, thinly sliced

long red chillies 2, thinly sliced long shallots 2 or Thai shallots and thinly sliced

spring onions 2 large, thinly sliced

kaffir lime leaves 5 (optional), stems removed, very thinly sliced

ground coriander 2 tsp

ground cumin 1 tsp

sea salt flakes 3 pinches

ground black pepper a large pinch

eggs 2, beaten

cornflour 6 tbsp

tomato sambal (see recipe opposite) or

sriracha to serve (optional)

or

frozen

GF

4, peeled

• If using fresh corn, remove the outer husk and threads, then carefully slice down the outside of the cob with a knife, as close to the core as possible, to remove the kernels. Set aside.

• Heat the oil in a frying pan over a medium heat. Add the ginger, garlic, chillies and shallots and fry, stirring, for 10 minutes. Blend to a medium-fine paste in a small food processor with the spring onions and kaffir lime leaves, if using. Mix the spice paste with the corn kernels in a bowl and add the coriander, cumin, salt, pepper and eggs. Stir well to combine, then add the cornflour.

• Fill a deep pan 1/3 full with oil. Heat the oil to 180C. (If you do not have a kitchen thermometer, check the oil is at temperature by adding a cube of bread: it should turn golden in 30 seconds.) Carefully drop a dessertspoonful of the batter into the hot oil – it should settle into a roughly circular shape. Repeat to make 6-8 fritters, without overcrowding the pan. Fry for 4 minutes until golden all over. Test one to ensure it is cooked through. Transfer to a tray lined with kitchen paper to drain. Repeat to use up all the mixture, topping up the oil if needed. Serve immediately, with sambal or chilli sauce to dip, if using.

VARIATION: PAN-FRIED CORN FRITTERS • Heat the oven to 200C/fan 180C/gas 6. Heat 4 tablespoons of oil in a large frying pan over a high heat until the oil shimmers. Add spoonfuls of the corn mixture to the oil, flattening them lightly. Turn over after 2-3 minutes – they should be golden all over. Transfer to a baking-paper-lined tray and cook in the oven for 5-10 minutes – test one to ensure it is cooked through. Drain any excess oil on kitchen paper and serve.

PER SERVING 123 KCALS | FAT 8G

SATURATES 3.2G | CARBS 9.7G | SUGARS 2.4G

FIBRE 1.1G | PROTEIN 2.7G | SALT 0.1G

GADO-GADO

A salad of cooked and raw vegetables, gado-gado is dressed in a spicy peanut sauce flavoured with tamarind and kecap manis. Served with boiled eggs, tofu and tempeh, it is a hearty dish that is loved by Indonesians everywhere.