These crisp, golden bundles burst with the sweetness and brightness of fresh corn, and are perfect for casual bites when entertaining.
- 150 g (1 cup) plain flour
- 75 g (½ cup) rice flour
- 1 tsp ground white pepper
- pinch of salt
- 1 red Asian shallot, finely chopped
- 3 garlic cloves, minced
- 400 g (2 cups) fresh corn kernels removed from the cob (or use frozen corn kernels)
- 3 eggs
- 300 ml ice-cold water
- 2 stalks Chinese celery, thinly sliced (optional)
- 2 spring onions, thinly sliced
- vegetable oil, for deep frying
- 80 ml (⅓ cup) sweet chilli sauce
- 235 g (1 cup) kewpie mayonnaise
- coriander leaves, roughly chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. In a large mixing bowl, place the flours, white pepper, salt shallot, garlic and corn and stir until the ingredients are evenly distributed through the flour. Lightly whisk the eggs in a bowl and add to the flour mixture. Add the ice- cold water and use a spatula to mix thoroughly into a thick batter. Stir in the Chinese celery (if using) and spring onions.
2. Fill a wok or deep, frying pan with about 5 cm oil and heat to 170˚C.
3. Working in small batches so you don't overcrowd the wok, drop large spoonfuls of batter into the oil. Fry for 2-3 minutes on each side or until golden brown. Drain the fritters on a wire rack and repeat with the remaining batter.
4. Stir the sweet chilli sauce though the mayonnaise and place in a serving bowl. Serve with the hot corn fritters and scatter with coriander leaves.
Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of Asia Unplated.