3 red chillies (I left the seeds in, but remove if you prefer)
2 tablespoons sugar
½ teaspoon salt
50ml rice vinegar
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.

View the recipe collection here


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.
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.
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