Indonesian Sweetcorn and Shallot Bakwan Jagung Fritters

Wash and drain 350 g fresh kernels. Mince 90 g shallots, 12 g garlic and slice 40 g scallions. Lightly mash about one third of the kernels to bind the fritter batter.

Combine 140 g wheat flour, 55 g rice flour, 3 g coriander and 5 g salt. Whisk in one egg and 160 ml water; fold in corn and vegetables to form a spoonable batter.

Heat up to 550 ml oil in a heavy pot to 170°C, keeping it below half the pot height. Spoon in twelve batches of batter a few at a time and flatten slightly.

Fry 2–3 minutes on each side until golden. Cut open the thickest fritter to ensure all egg-and-flour batter has cooked through; fry another 1–2 minutes if still wet.

Drain on a rack, cool 3–5 minutes and serve three per person. Keep water away from hot frying oil.