Indonesian corn and coconut fritters
Coconut and kecap manis (sweet soy sauce) add a fresh twist to an old favourite.
Ingredients
2 cups self-raising flour
3 eggs
1½ cups buttermilk
1 tbsp kecap manis
1 long green chilli, finely chopped
4 corn cobs, kernels removed
¼ cup coconut flakes, plus extra to serve
vegetable oil, to shallow-fry
2 cups mixed salad leaves, to serve
lime wedges, to serve
sambal oelek, to serve
crispy fried shallots, to serve
Method
Step 1
Place the flour, eggs, buttermilk, kecap manis, and chopped chilli in a large bowl and whisk to combine. Add the corn kernels and coconut and mix to combine, seasoning to taste with salt and pepper.
Step 2
Heat 1 tbsp of oil in a large non-stick frying pan over medium heat. Add ⅓-cupfuls of the mixture and cook for 4-6 minutes on each side, or until cooked through and golden brown. Repeat with the remaining oil and corn mixture.
Step 3
Divide the fritters among 4 plates. Serve with salad leaves, lime wedges, sambal oelek, fried shallots and coconut flakes.
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