Name: Clarissa Feildel’s Indonesian corn fritters are a brunchtime classic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 free-range eggs, lightly beaten; 600g fresh corn kernels from 4–5 large cobs of corn; 2 cloves garlic, crushed; 2 green onions, finely chopped; 4 shallots, finely chopped; 3 medium red chillies, diced (optional); 4 makrut lime leaves, finely chopped; 1/2 cup chopped coriander leaves and stem; 40g rice flour; 80g plain flour; 1/2 teaspoon ground coriander; 1/2 teaspoon caster sugar; Sea-salt flakes and freshly ground black pepper, to season; Vegetable oil, for shallow frying; Sweet chilli sauce, to serve (see tip); Nashi and cabbage salad; 1/4 cabbage, thinly sliced; 1 large nashi pear, thinly sliced; 1 bunch Vietnamese mint (or regular mint); Juice and finely grated zest of 1 lime; 2 tablespoons vinegar; 1 teaspoon sugar

Corn fritters are a must at brunch, and these Indonesian corn fritters made by Clarissa will surpass anything you’ve ever had at a cafe. With fresh corn, all the herbs and spices and a cabbage salad on the side, it’s perfect for an al fresco breakfast.

Ingredients

3 free-range eggs, lightly beaten

600g fresh corn kernels from 4–5 large cobs of corn

2 cloves garlic, crushed

2 green onions, finely chopped

4 shallots, finely chopped

3 medium red chillies, diced (optional)

4 makrut lime leaves, finely chopped

1/2 cup chopped coriander leaves and stem

40g rice flour

80g plain flour

1/2 teaspoon ground coriander

1/2 teaspoon caster sugar

Sea-salt flakes and freshly ground black pepper, to season

Vegetable oil, for shallow frying

Sweet chilli sauce, to serve (see tip)

Nashi and cabbage salad

1/4 cabbage, thinly sliced

1 large nashi pear, thinly sliced

1 bunch Vietnamese mint (or regular mint)

Juice and finely grated zest of 1 lime

2 tablespoons vinegar

1 teaspoon sugar

Method

Step 1

Combine egg, corn, garlic, onions, shallots, chilli, lime leaves and coriander in a medium bowl.

Step 2

Add flours, coriander and sugar. Season. Mix well.

Step 3

Pour oil to 2cm deep in a large non-stick frying pan over medium heat. Drop 1/4 – 1/3 cups of mixture into the pan to make three fritters. Flatten slightly. Shallow-fry for about 2 –3 minutes on each side, or until golden brown. Remove to a wire rack. Repeat with remaining oil and batter.

Step 4

For the salad, combine cabbage, pear and mint in a large bowl. Spoon over combined juice, zest, vinegar and sugar. Toss to coat.

Step 5

Serve corn fritters with salad, lime wedges and dipping sauce of your choice.

Cook’s tips

You can replace the makrut lime leaves with 2 teaspoons finely grated lime zest.
To make your own lime and chilli sauce, combine 1/4 cup sweet chilli sauce, 1/4 cup sriracha, 1 clove crushed garlic and 1 tablespoon lime juice. Or to make sriracha mayonnaise, combine 1/2 cup mayonnaise and 1/4 cup sriracha.

corn fritters in three hexagonal black plates with lime wedges on the side — *(Photography: John Paul Urizar, Styling: Michele Cranston)*

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.

Ingredients

Method

Cook’s tips

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