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Sweetcorn Fritters

There is no doubt that freshly cooked sweetcorn is best for this recipe, called Perkedel Jagung. Do not add salt to the water, because this toughens the outer husk.

ingredients

makes 20
2 fresh corn on the cob, or 350 g (12 oz) can sweetcorn kernels
2 macadamia nuts or 4 almonds
1 garlic clove
1 onion, quartered
1 cm (1/2 in) fresh lengkuas, peeled and sliced
5 ml (1 tsp) ground coriander
30 - 45 ml (2 - 3 tbsp) oil
3 eggs, beaten
30 ml (2 tbsp) desiccated coconut
2 spring onions, finely shredded
a few celery leaves, finely shredded (optional)
salt

method

1. Cook the corn on the cob in boiling water for 7 - 8 minutes. Drain, cool slightly and, using a sharp knife, strip the kernels from the cob. If using canned sweetcorn, drain well.

2. Grind the nuts, garlic, onion, lengkuas and coriander to a fine paste in a food processor or pestle and mortar. Heat a little oil and fry the paste until it gives off a spicy aroma.

3. Add the fried spices to the beaten eggs with the coconut, spring onions and celery leaves, if using. Add salt to taste with the corn kernels.

4. Heat the remaining oil in a shallow frying pan. Drop large spoonfuls of batter into the pan and cook for 2 - 3 minutes until golden. Flip the fritters over with a fish slice and cook until golden brown and crispy. Only cook three or four fritters at a time.

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