Crab, Corn and Coriander Fritters

This Indonesian dish is so good that you need to allow about a third for the ‘Knaves of Hearts’ that pass the table as they are being made. The quantities here will make about 45 5cm/2in fritters.


  • 85 g/3 oz crab meat
  • 6 ears of fresh sweetcorn
  • 1 medium onion, grated
  • 2 tbsp chopped fresh coriander
  • 1 tsp ground coriander
  • 2 cloves of garlic, crushed
  • 3 eggs, lightly beaten
  • 40 g/½ oz plain flour
  • salt and freshly ground pepper
  • groundnut oil


Cut the sweetcorn kernels from the cob with a sharp knife. Mix together all the ingredients, except the oil. Cover and refrigerate for at least half a day.

Heat a spoonful of oil in a frying pan and drop in tablespoons of the crab and sweetcorn batter. Fry briskly till brown, then turn and cook the other side. A splatter lid is useful as the kernels may burst whilst cooking. Drain the fritters on paper towel and keep warm until all are cooked. Serve as soon as possible.