Corn & Peanut Fritters With Chilli Dipping Sauce
Ginny Grant
![](https://www.cuisine.co.nz/wp-content/uploads/2023/12/Cuisine-Magazine-Ginny-Grant-Recipe-Corn-and-peanut-fritters-with-chilli-dipping-sauce-754x1024.jpg)
tags:Issue 221
Makes
approx. 30 small frittersPreparation
20 minsCook
15 minsIngredients
CHILLI DIPPING SAUCE | |
3 red chillies (I left the seeds in, but remove if you prefer) | |
2 tablespoons sugar | |
½ teaspoon salt | |
50ml rice vinegar | |
CORN FRITTERS | |
4 corn cobs, kernels cut from the cob (or 3 cups corn kernels; if using frozen, defrost and pat dry) | |
3 cloves garlic | |
2 shallots, finely sliced | |
2 red chillies, seeded, finely chopped | |
3 makrut leaves, stems removed, very finely shredded | |
¼ cup coconut milk | |
½ teaspoon salt | |
1 egg, lightly beaten | |
50g flour | |
50g rice flour | |
¼ teaspoon turmeric powder | |
¼ teaspoon ground coriander | |
¾ cup roasted peanuts, roughly chopped | |
vegetable oil for frying |
In my experience, everybody loves a corn fritter. These snack-style fritters are inspired by Indonesian perkedel jagung fritters, with plenty of spices and makrut leaves. I serve these with a tangy chilli sauce.
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Instructions
1. | CHILLI DIPPING SAUCE |
2. | Put all the ingredients in a small food processor and blitz to a paste with 50ml water. |
3. | Transfer to a saucepan and cook over a low heat for 5 minutes until it thickens slightly. |
4. | Set aside to cool before using. Can be made a day or so ahead. |
5. | CORN FRITTERS |
6. | Set aside 1 cup corn kernels in a large bowl. |
7. | Put the rest of the corn kernels in a food processor with the garlic and grind to a paste. |
8. | Put into the bowl with the whole corn kernels and add the shallots, chillies, makrut leaves, coconut milk, salt and egg. |
9. | Stir through the flour, rice flour, turmeric and coriander, then add the peanuts. |
10. | In a frying pan or wok, add enough oil to cover the pan generously. |
11. | Working in batches, add 1-2 tablespoon-sized portions of batter and fry until crisp and golden, then flip over and fry the other side. |
12. | Drain on paper towels. Serve with the chilli dipping sauce. |
13. | VEGAN |
14. | Use a flax egg in place of the egg (grind 1 tablespoon flax seeds and mix with 3 tablespoons water. Set aside for 10 minutes until it forms a gel. You could also do this with chia seeds). |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles