Indonesian Sweetcorn Fritters With Chilli And Tomato Sambal Recipe
Served as a snack or as part of a meal, these Indonesian-style sweetcorn fritters are absolutely irresistible. Best of all, they’re unbelievably simple to make
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Cooking tools:
- Food processor
- Deep-fry thermometer
- Wok
- Pan
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Airtight container
- Slotted spoon
- Plate
- Paper towel
- Serving platter
- Stove
- Spoon
- Fork
- Grater
- Kitchen timer
- Spatula
- Fine-mesh sieve
Ingredients
- 250g sweetcorn kernels
- 3 makrut lime leaves stems removed, thinly sliced
- 2 garlic cloves grated
- 2 spring onions finely chopped
- 1-2 red bird's eye chillies finely chopped
- 1 long shallot finely chopped
- 6 tbsp rice flour
- 4 tbsp cornflour
- ½ tsp white pepper
- 500ml sunflower oil for deep-frying
- 3 green or red tomatoes chopped
- 2-3 red bird's eye chillies thinly sliced
- 2 tbsp coconut oil or extra-virgin olive oil warmed
- juice of 2 limes
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