An incredibly amazing woman showed me how to make a version of these beauties along side some of my other favourite Lombok Indonesian dishes. I literally ate at her Warung every day for almost a month while I was travelling there last year; and that is certainly no exaggeration! (Warung Jawa, Kuta Lombok, Indonesia) 100% recommend visiting this stunning place if you ever get the chance.
These corn fritters are seriously sassy. Light, and crisp yet fluffy, comforting and almost pancake like. I’m completely in love with this recipe. Fritters are so versatile; you can jazz them up with some avocado salsa and a poached egg for breakfast. I personally love the vegan option served with coriander, lime and chili Coyo – so delicious! Equally they are so great with a simple salad for a lighter dinner option.
The key to these is making a big batch of them at once. Then when you can’t be bothered to make dinner, or you fancy a quick but super tasty breakfast, you’re in for a absolute winner! Regardless of when you fancy them, they are honestly so addictive and once you’ve tried them, you’ll never look back.
4 large corn on the cob
1 large red onion
5 cloves of garlic
4 spring onions
4 tbsp gluten free plain flour/ spelt flour/buckwheat flour
1 fresh green or red chilli (optional)
2 tsp coconut palm sugar
1/2 tsp salt
1 tsp pepper
handful of fresh coriander
1 tbsp coconut oil for frying
(I like to use corn on the cob however you can use canned sweetcorn for ease if you prefer)
Take two of the corn on the cob and remove the corn using a sharp knife. Roughly chop the onion, garlic and chili and fry off in a pan with the corn for 2-3 minutes.
Add these ingredients to a food processor along with the water and mix until smooth. Add more water if needed.
Now remove the corn from the remaining two cobs. In a bowl, combine the corn batter from the food processor with the whole corn kernels.
Finely slice the coriander and spring onion and add to the batter along with the remaining ingredients.
Place a frying pan on the stove, over a high heat. Add the coconut oil and allow to heat for a few minutes. Once the oil is hot, place a tablespoon of the corn batter into the pan and fry on both sides until golden. Repeat until the mixture is used up.
Whilst the batter is cooking make an avocado salsa or a fresh zingy salad; whatever takes your fancy to accompany these delightful mouthfuls of joy.