Beignets de maïs indonésiens

Crush some corn

Put half the corn kernels in a bowl and press them roughly with a fork or potato masher until some juice is released. This helps the fritters hold together.

• 200g corn kernels

✅ C'est prêt quand : corn is roughly mashed with some juice showing

Make the batter

Add the remaining corn, spring onions, shallots, garlic, celery leaves, both flours, egg, ground coriander, salt and pepper to the crushed corn. Pour in the water and mix into a thick batter that just coats the corn.

• 200g crushed corn from step 1
• 200g corn kernels
• 2 spring onions
• 2 shallots
• 2 cloves garlic
• 2 tbsp celery leaves or cilantro
• 100g plain flour
• 2 tbsp rice flour
• 1 egg
• ½ tsp ground coriander
• 1 tsp salt
• ¼ tsp white pepper
• 80ml cold water

✅ C'est prêt quand : batter is thick enough to coat the corn without pooling

Heat the oil

Pour about 1 cm of oil into a frying pan and heat over medium heat. Drop in a small spoonful of batter to test the oil; it should sizzle immediately.

• 500ml oil
• 1 tsp batter from step 2

✅ C'est prêt quand : oil sizzles immediately when batter is added

Fry

Drop heaped tablespoons of batter into the hot oil and flatten slightly with the back of the spoon. Fry in batches, without crowding the pan, for 2–3 minutes per side until deep golden and crisp.

• all remaining batter from step 2
• 500ml oil

✅ C'est prêt quand : deep golden brown and crispy on both sides

Drain and serve

Lift the fritters out onto paper towels to drain excess oil. Serve hot with chili sauce or sambal.

• all fried fritters from step 4