Indonesian-Style Corn Cakes or Fritters

Ingredients

• 4 fresh corn kernels (Kernels cut from about 4 medium ears of corn; do not overprocess.)
• 2 shallot (Roughly chopped.)
• 1 red chili (Stemmed and roughly chopped; use more or less to taste.)
• 2 large eggs (Lightly beaten.)
• 0.5 cup all-purpose flour (Sprinkle into the processor rather than adding in one spot.)
• 1 tsp kosher salt (Plus more to taste.)
• 0.25 cup neutral oil (For pan-frying; use approximately 1½ to 2 quarts if deep-frying.)
• 0.5 cup mayonnaise (For serving as a dipping sauce.)

Steps

1. 1

   If pan-frying, heat a large skillet over medium heat and line a plate with paper towels. If deep-frying, pour the oil into a heavy pot or Dutch oven, leaving several inches of headroom, and fit the pot with a thermometer. Heat the oil to 350°F (175°C).

2. 2

   Add the chopped shallots and chili to a food processor. Process until finely chopped, stopping to scrape down the sides as needed.

3. 3

   Add the fresh corn kernels. Pulse only a few times, until the mixture is a combination of chunky kernels and pulverized corn; do not process it into a smooth purée.

4. 4

   Add the beaten eggs, flour, and salt. Sprinkle in the flour rather than dumping it in one spot, then pulse just until the ingredients are evenly combined. The batter should be thick enough to mound on a spoon while still containing visible corn pieces.

5. 5

   For pan-fried cakes, add enough oil to coat the bottom of a skillet generously and heat until shimmering. Drop the batter by heaping tablespoons into the skillet, leaving space between portions, and gently flatten each mound into a small silver-dollar-sized cake.

6. 6

   Pan-fry the cakes for about 2 to 3 minutes per side, turning once, until puffed and golden brown and the centers are cooked through. Transfer to the paper-towel-lined plate and repeat with the remaining batter, adding more oil as needed.

7. 7

   For deep-fried fritters, carefully drop heaping tablespoons of batter into the 350°F (175°C) oil, working in batches so the pot is not crowded. Fry for about 3 to 4 minutes, turning occasionally, until puffed and golden brown.

8. 8

   Transfer the fritters to a rack or paper-towel-lined plate to drain. Bring the oil back to 350°F (175°C) before frying the next batch.

9. 9

   Serve the corn cakes or fritters hot, with mayonnaise on the side for dipping.

Notes

The source explains that pan-frying uses much less oil, while deep-frying produces puffier fritters. Do not overprocess the corn: a mixture of chunky kernels and finely broken-down corn gives the best texture. The mayonnaise dipping sauce is a suggested accompaniment rather than a traditional Indonesian component. The ingredient quantities were reconstructed because the accessible page excerpt did not include the member-only recipe card.

Nutrition per serving

• appetizer
• snack
• Indonesian-inspired
• Southeast Asian
• vegetarian
• pan-fried
• deep-fried
• corn