Sweetcorn fritters

Preparation info

  • Difficulty


  • Makes



Appears in

Fire Islands: Recipes from Indonesia

Fire Islands

By Eleanor Ford

Published 2019

  • About

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.


  • 4 garlic cloves, peeled
  • ½ teaspoon salt
  • 200 g (7 oz) fresh sweetcorn (shaved from 1-2 cobs)
  • 4 small red Asian shallots, finely sliced
  • small handful Chinese celery leaves, or white and greens of 2 spring onions (scallions), finely sliced
  • ½ large red chilli, seeded and sliced
  • 1 red bird’s eye chilli, finely chopped (optional)
  • 1 large egg
  • 50 g (¼ cup) rice flour
  • oil, for frying


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.

Heat 1 cm (½ inch) oil in a frying pan until bubbles form around the handle of a wooden spoon. Drop in spoonfuls of the batter without overcrowding the pan. Fry until the undersides are very crisp and golden, then flip and fry the other sides. Drain on paper towels whilst you fry the rest.