Vegetable fritters are a popular street food across Indonesia, something to ward off hunger until a proper meal (read that as one that contains rice - without which you are merely snacking). Fritters, particularly potato ones, are thought to be a Dutch colonial legacy derived from frikadeller. I love these sweetcorn perkedel: golden crisp, a little chewy and very garlicky.
Crush the garlic with the salt using a pestle and mortar. Add half the sweetcorn and grind to a rough paste.
Scrape into a bowl and stir in the remaining sweetcorn kernels and the aromatics. Season with black pepper. Stir in the egg and finally add the rice flour to bind the batter together.
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